Mussels for Easter - Two ways

Why not tuck into some Australian mussels this easter? Check out these two easy and delicious ways to cook this versatile seafood.
Mussels with white wine
1kg Australian mussels - debearded and cleaned
4 cloves of garlic, thinly sliced
1 long red chilli, thinly sliced
2 tablespoons olive oil
2 Roma tomatoes, chopped
1 teaspoon salt and pepper - ½ a teaspoon if using table salt
¾ cup dry wine, we used a Pinot Grigio
Half a bunch flat leaf parsley, chopped
Lemon wedges for serving
Crusty bread for serving
Heat the olive oil in a wide saucepan or pot with a lid on medium heat. Add the garlic and chilli and stir for a minute or so until fragrant.
Add the tomatoes, wine, salt and pepper and bring to a boil. Add the mussels and clamp on a lid.
Steam for 5 minutes or until all mussels have opened. Discard any that remain closed.
Scatter the parsley over the mussels and serve with lemon wedges and crusty bread.
Thai Mussels
1kg Australian mussels - debearded and cleaned
4 spring onions, sliced - Save some for garnish
3 cloves of garlic, crushed
fresh coriander, about half a bunch, leaves and stalks separated
1 stick of lemongrass, cut into three and bruised with the back of a knife
1 long green chilli, sliced - Save some for garnish
1 tablespoon vegetable oil or similar
1 x 400ml tin of light coconut milk
1 tablespoon fish sauce
Juice of a lime
Thai basil leaves for serving (optional)
Steamed greens
Slice the spring onions and mince or crush the garlic. Finely chop the coriander stalks and slice the chilli.
Place a wide saucepan or pot with a lid on a medium heat and add the oil. Soften the spring onions, garlic, coriander stalks and chilli. Add the bruised lemongrass and stir often for around 5 minutes.
Add the coconut milk, increase the heat to high, and bring to a boil. Add the fish sauce and the mussels and cover.
Steam for 5 minutes or until all mussels have opened. Discard any that remain closed.
Plate up the mussels and finish with a squeeze of lime on each serving, followed by a scattering of coriander leaves, chilli, spring onion and, if using, Thai basil. Serve with steamed greens.