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Shells In White Wine & Garlic

 
Type of Dish: Entree, Main
Serves:
4 - 6
Prep Time:
10 min
Marinating Time:
Cooking Time:
5 min
Primary Ingredient:
Best Suited for: Australia Day

You can serve this with pasta or without. It's simpler sans pasta, just with crusty bread and lots of crisp young Riesling or Semillon. It is such a wonderfully easy but delicious dish. You can mix up the shells as below, or just use a couple of kilos of mussels. There are a lot of recipes for shells here at aussiebarbie.com.au, this one is the easiest of all

Goes Well With

Ingredients

  • 750
    g
    Black Mussels
    small, never those big kiwi things
  • 750
    g
    Vongole
  • 750
    g
    Pippies
  • 3
    clove(s)
    Garlic
    finely sliced
  • 2
    tbsp
    Extra Virgin Olive Oil
  • 1
    cup(s)
    White Wine
  • 1
    cup(s)
    Fresh Flat-leaf Parsley
    chopped

Directions

  • 1 Discard any open mussels and pull out 'beards'. Heat a pot large enough to hold the shells on your wok burner, or better, in the baking dish of your barbie
  • 2 Add the oil, then the garlic. When the garlic starts to sizzle, throw in all the shells and the wine. Cover and leave to boil for two minutes.
  • 3 Give the shells a gentle stir, adding the parsley and some black pepper. Cover again until all the shells have opened-turn the heat off at this point to prevent overcooking.
  • 4 If you want to make this a pasta dish, this is the time to drain the spaghetti and pour into the pot of seafood and mix through.
  • 5 Serve with crusty bread and a green salad as a main.

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