Serves
4
Prep Time
5 minutes
Cooking Time
20 minutes
Ingredients
- 40g unsalted butter
- 3 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 1kg mussels, scrubbed, beards removed
- Freshly ground black pepper, to taste
- 390g jar Leggo's Tomato & Adelaide Hills Chardonnay Pasta Sauce
- ¼ cup fresh parsley leaves, chopped
-
900g packet frozen Birds Eye Golden Crunch Chips of choice, cooked following packet directions
Birds Eye Golden Crunch Thin and Crispy Frozen Chips 900g
Method
STEP 1Melt butter in a large saucepan over medium-low heat. Add shallots and garlic. Cook, until well softened, but not browned.
STEP 2
Increase heat to high, add mussels. Season with pepper. Cover with lid and cook shaking occasionally until mussels have opened. Add Leggo’s Gourmet Pasta Sauce, stir to evenly coat the mussels and warm through. Sprinkle with parsley.
STEP 3
Serve with cooked Birds Eye Golden Crunch Chips on the side.
Tips
Discard any unopened mussels after cooking.