Piri-piri mussels

Delicious mussels swimming in a rich creamy sauce with mild heat. Work just as well with prawns too.

 Less than 45 minutes

Serves 4-6


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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 



  • 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



  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.


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