Chilli Mussels recipes

- 15 g butter or margarine
- 2 cloves garlic
- 2 kg fresh mussels
- fresh parsley
- 500 g ripe good-tasting tomatoes, skinned (Roma/Plum)
- 2 teaspoons chopped fresh basil
- lemons
- 1 teaspoon paprika
- 1/4 cup dry white wine (or water)
- 2 tablespoons olive oil
- 1 large yellow onion
- 2 tablespoons tomato paste
- 2 chilies, chopped (or a good teaspoon of bottled chopped chilli)
- salt and pepper

- 1 pint heavy whipping cream
- 2-3 shallots
- 1 cup white wine
- 6-8 cloves garlic
- 1/4 cup parsley
- 4 tablespoons sweet butter
- 1/4 cup celery leaves
- 3 lbs mussels

- 1/3 cup fresh parsley leaves
- 2 cloves garlic
- 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- 3 lbs mussels
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 shallots
- 1 cup dry white wine

- 3 lbs mussels (about 60 mussels)
- 2 cups breadcrumbs (made from firm-textured white bread)
- 2 tablespoons minced fresh chervil or 2 teaspoons dried chervil
- 3 tablespoons minced garlic
- 5 tablespoons minced fresh parsley
- 2/3 cup dry white wine
- 1 cup butter
- 2 tablespoons freshly grated romano cheese
- 1 1/4 teaspoons fresh ground pepper

- hot cooked linguine
- 1 bag live mussels (I've found that frozen mussels work great too, though a bit more expensive)
- 1-3 clove garlic
- 1/4 cup olive oil
- 1 can diced tomatoes
- 1 loaf crusty bread
- 1/2-3/4 cup red wine (inexpensive jug wine is fine)
- salt and pepper

- 1/2 kg Boneless Chicken
- 2 tbsp chilli or normal Soya Sauce
- 1 Egg white/ full egg
- 2 tbsp Corn Flour
- 4-5 Chopped Green Chilies
- 4-5 spring Onion Chopped
- 1 capsicum sliced into thin strips
- 2-3 tsp Garlic Paste
- Salt to taste
- 1 tsp Pepper Powder
- 1 tsp Sugar
- 1 cup Water (chicken stock)
- 1 tbsp Oil + Oil to fry