Chilli Honey Glazed Green Shell Mussels by Victoria Williams

Ingredients
1 red chilli, de-seeded and finely chopped
2 tbsp runny honey
2 tsp fresh ginger, finely grated
3 cloves garlic, crushed
1 handful coriander, finely chopped
1 lime, juiced
10 plain mussels, steamed open, half shell removed,
debearded
Pinch of salt

Method
Lightly fry chilli, ginger, garlic, honey and lime juice.
Reduce for 5 minutes. Add coriander, salt.
Pour glaze over mussels.

Chef's note:

Serve as an entrée or on a platter. If desired, toss through rice noodles to create a light meal or serve with crusty bread.

Creamy Tomato Seafood Spaghetti by Victoria Williams

Ingredients
1 tray of KONO Heat’n’Eat Chilli & Horopito or
Garlic Butter mussels
Handful of black Spanish olives
300mls cream
3 tbsp shredded Parmesan
500mls tomato-based pasta sauce
Handful of fresh parsley, chopped
Handful of fresh basil, shredded
200g smoked salmon
2 tbsp olive oil
2 cloves of garlic, crushed
1 red onion, sliced
300g durum wheat semolina spaghetti
Cracked pepper, salt to taste

Method
Follow directions on back of pasta pack to cook.
Once cooked, coat in olive oil.
Slice onion into segments, as you would an apple.
Fry onion with garlic and add the frozen KONO
mussels in the shell, olives and pasta sauce. Simmer
for five minutes.
Add cream, fresh herbs, salmon and pasta. Gently
fold through parmesan.
Season well with cracked pepper and add salt to
taste.

Serves 4

Chef ’s note:

This tasty meal is lovely in summer with a mixed
leaf salad