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Message: <blockquote data-quote="jayanthah" data-source="post: 1994987" data-attributes="member: 54616">Mussels gazwahMenna wediya api kanne nethi kemak.........[ATTACH]6064[/ATTACH]Serving size: Serves 4Cuisine type: Modern AustralianCooking time: Less than 30 minutesSpecial options: Diabetic, Egg free, Low Carb, Low cholesterol, Low fatCourse: Lunch, MainFavourite flavours: Easy recipes, Seafood INGREDIENTSSauce2 tablespoons olive oil1 tablespoon chilli puree or sambal oelek1 tablespoon crushed garlic6 anchovies, finely chopped1 tablespoon capers1 tablespoon tomato paste2kg mussels½ cup fish stock½ cup white wine600ml whole peeled tomatoes, pureedpinch of saffroncracked black pepperGremolata50g bread crumbs50g roast macadamias, finely crushed½ cup salad burnette, finely chopped½ cup Vietnamese mint, finely chopped½ cup oregano, finely choppedzest of 1 lemon100ml extra virgin olive oilMETHODAdd olive oil to a hot wok then add chilli and garlic, cook for 1 minute or until fragrant. Add anchovies, capers and tomato paste and cook for another minute. Add mussels and cook for 2 minutes then add stock, wine, pureed tomatoes, saffron and black pepper turn down heat and allow to simmer for 5 minutes or until mussels have opened.Meanwhile, place breadcrumbs and macadamias in a small bowl, add herbs, zest and olive oil and mix well to combine.Serve mussels in large serving bowl topped with gremolata.</blockquote>

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