Piri-piri mussels

Ingredients:

Piri-piri sauce: 

• 2 red peppers 
• 6 cloves garlic, finely chopped 
• 50g (6-8) cayenne or Thai red chillies (or bird’s-eye chilli for flaming hot sauce), halved and deseeded
• 2 Tbsp (30ml) smoked paprika 
• 1 punnet (20g) fresh coriander + extra for serving 
• Juice (60ml) and grated peel 1 lemon 
• ½ cup (125ml) canola or olive oil blend 
• 1 tsp (5ml) fine salt 
• Milled black pepper, to taste 

Mussels: 

• 2 onions, chopped 
• 2 cloves garlic, chopped 
• 1 cup (250ml) piri-piri sauce (above)
• ½ cup (125ml) cream 
• 2 packets (500g each) PnP local West Coast mussels in half shells 
• Lemon wedges 
• 6 crispy Portuguese rolls

Method:

1. Chargrill red peppers over an open flame or under an oven grill until blackened. 
2. Place in a bowl, cover with clingfilm and cool. 
3. Peel off skin, deseed and chop finely. 
4. Combine red pepper with remaining piri-piri sauce ingredients and blitz until smooth. 
5. For mussels, heat oil in a pan and sauté onion for 5-8 minutes until golden. 
6. Add garlic and cook for a minute, then add piri-piri sauce and cream. 
7. Season and bring to a rapid simmer, add mussels and cover with a tight-fitting lid. 
8. Cook for 4-5 minutes. 
9. Serve immediately with lemon wedges, fresh coriander and rolls.