Steamed Mussels in Chilli and White Wine
1kg mussels, cleaned
2 tbsp olive oil
3 long green onions, finely chopped
2 cloves garlic, crushed
2 red chillis, seeds removed, finely chopped
1 tbsp tomato paste
2 cups white wine
3 tomatoes, cut into small cubes
½ tsp caster sugar
Salt and freshly ground black pepper, to taste
Fresh basil leaves, chopped chilli and crusty
bread to serve
1. Arrange the mussels in the steamer tray.
2. Heat oil in the pot on setting 8.
3. Add long green onions, garlic and chilli to
the pot and cook for a few minutes or until
softened.
4. Add tomato paste and cook until a dark
golden colour. Add white wine.
5. Place steamer tray in the pot. Cover with
lid.
6. Steam for 5 minutes or until mussels have
opened up. Discard mussels that remain
closed.
7. Place mussels in the sauce and add tomato
and sugar. Season to taste with salt and
pepper. Stir well.
8. Serve with basil, chilli and crusty bread for
dipping.
Lobster Bisque
1 large lobster or 2 small
1½ cups tomato paste
50g butter
4 carrots, roughly chopped
4 celery stalks, roughly chopped
3 onions, roughly chopped
3 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme
1 cup sherry
1 tsp saffron
6 cups cream
¼ cup corn starch
Salt and freshly ground black pepper, to taste
1. Fill the pot with 8 cups of water. Place on
setting 10 and bring to a boil.
2. Place lobster into the steaming tray.
Once the water is simmering place the
steamer tray in the pot. Cover with lid and
cook for 15 minutes. Remove lobster and
keep the cooking water.
3. Remove all the flesh from the lobster and
set aside.
4. Place the lobster shell into the pot with the
cooking water. Add 1 cup of tomato paste.
Place on setting 6 and simmer for 1 hour.
5. Set the stock aside.
6. In the pot melt butter on setting 8. Add
carrots, celery, onions, parsley and thyme.
Cook for about 10 minutes or until a deep
dark golden colour.
7. Add remaining tomato paste to the pot
and cook for a further one minute. Add the
sherry and allow to reduce by half.
8. Add the lobster stock to the pot. Add
saffron. Simmer on setting 8 for 20
minutes.
9. Strain the soup. Place back into the pot.
Add cream and stir.
Pot & Steamer Recipes continued
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