Preparation: In a large stockpot over medium heat, melt butter. Add minced garlic and diced onion, sautéing until fragrant, about 30 seconds. Season with Hoot-Manuka smoked chilli sauce and lemon zest, stirring for an additional 45 seconds.
Cooking: Pour white wine into the pot and season with black pepper. Bring the sauce to a boil, then add cleaned mussels, covering immediately. Shake the pot and let boil for 1 minute.
Continued Cooking: Stir the mussels, replace the cover, and let boil for an additional 2 minutes. As the shells begin to open, stir in chopped coriander, cover the pot, and cook until all shells are fully opened, approximately 1 to 3 minutes.
Serving: Arrange the spicy mussels in serving bowls, accompanied by grilled bread slices and lemon wedges for garnish.
Pro Tip: For optimum flavor infusion, let the mussels soak in the Hoot-Manuka smoked chilli sauce for a few minutes before serving.
