Steamed Garlic and Herb Mussels

2 kg medium black mussels

2 tbsp. olive oil

8 cloves garlic, crushed

4 fresh red Thai chillies, seeded and finely chopped

1 tbsp. finely grated lemon rind

1 cup lemon juice

1 cup lemon juice

1 cup dry white wine

½ cup fresh flat leaf parsley, finely chopped

½ cup fresh basil, finely chopped

• Scrub mussels, remove bread.

• Heat oil in large saucepan, cook garlic, chilli and rind, stirring about 2 minutes or until fragrant.

• Add mussels, juice and wine.

• Bring to a boil.

• Cook covered, about 5 minutes or until mussels open (discard any that do not open).

• Remove mussels from pan.

• Bring pan liquid to a boil, cook uncovered about 10 minutes or until mixture thickens slightly.

• Return mussels to pan, simmer, stirring until heated through.

• Serves 6.