- 500g Kush Organic Rope Mussels.
- ½ a jar pepper relish.
- Extra Virgin olive oil.
- Place your pre-cooked mussels into a saucepan. Strain off any excess water.
- Add a couple of glugs of Extra Virgin olive oil.
- Cover pan and heat gently for 5 minutes shaking the pan from time to time until mussels are hot and open.
- If some mussels remain closed heat for a further 3 mins. and then discard any mussels still closed.
- Drain off any excess juice.
- Add ½ a jar of pepper relish per 500g of mussels.
- Reheat the pan until the relish and the mussels are hot. Serve immediately.