Mejillones mussells

Ingredients

  • 6 - 8 mussels
  • 150ml white wine
  • pinch chill
  • pinch garlic
  • pinch parsley
  • season to taste
Mejillones

Recommend Print

Description

Chef Chris Uppill of El Toro presents

Steamed SA mussells with white wine, chilli, garlic and finished with fresh parsley.

Directions

  1. place all ingredients in a pan and steam till mussels open
Share

 OUR LOCATION

 

68 Langham Pl, Port Adelaide SA 5015

 (08) 8447 4177

 (08) 8241 0346

 This email address is being protected from spambots. You need JavaScript enabled to view it.

 Contact   Directions

parissos-map