Chilli & Lemon Zest Mussels W/ Cracked Black Pepper, Courgette Pasta & Samphire

1. 1

   Add a glug of olive oil to a large pan and add the onions and garlic, cook for a minute or so then add the white wine followed by the mussels. Cover with a lid and cook on a medium to high heat for 2 minutes.

2. 2

   Next add in the samphire, courgette and half the chilli and half the lemon zest, stir then cook with the lid on for a further 2 minutes.

3. 3

   Serve once all mussels have opened (those that haven't opened don't eat). Sprinkle over the remaining lemon zest, chilli and add more black pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.