Yumi’s Red Capsicum and Cashew Mussels
Endless Possibilities with Yumi’s Red Capsicum & roasted cashews
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
- 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.
- 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).
- Serve with a generous scatter of fresh herbs and grilled sourdough.