Yumi’s Red Capsicum and Cashew Mussels


Endless Possibilities with Yumi’s Red Capsicum & roasted cashews

Serves 4


2 tbsp olive oil

1 brown onion, peeled and finely chopped

2 cloves garlic, crushed

1/2 cup dry white wine

1/2 cup each chopped parsley, coriander and dill, plus extra to serve

1kg mussels, cleaned

2 tubs Yumi’s Red Capsicum and Cashew Dip

Sea salt and freshly cracked black pepper

Grilled sourdough, to serve



  1. Heat olive oil in a large saucepan over medium-high heat.  Add onion and gently fry, stirring often, for 3-4 mins until softened.  Add garlic and fry for another minute.  Add wine and herbs then add mussels and stir to coat.
  2. Add both tubs of Yumi’s Red Capsicum and Cashew Dip and stir well then simmer until the mussels have opened (discard any mussels that do not open).
  3. Serve with a generous scatter of fresh herbs and grilled sourdough.
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