Mussels Chakapuli

Chakapuli is usually made as a veal or lamb stew and is given its distinctive taste by tarragon and sour plum sauce. Here Tekuna has found a new way to showcase those aromatic flavours using mussels. Always look for fresh, live mussels and keep them refrigerated until you are ready to cook them. Wash them in lots of clean, cold water and remove any ‘beards’ and barnacles before cooking. Discard any mussels that don’t open during cooking. Make your own <