Chili Mussels Recipes

CHILLI MUSSELS RECIPE

Steps:

• Soak mussels in cold salt water (3 cups + ¼ cup salt) for about 15 minutes. Discard open mussels, scrub the shells, de-beard, and rinse until the water runs clear.
• In a large pot, heat oil over medium-high heat. Cook shallots and red chili peppers for 30 seconds. Cook garlic, for 30 seconds, cook tomato paste and sugar for 1 minute. Cook dried basil and thyme for 1 minute. Keep stirring.
• Add diced tomatoes. Bring to a boil, lower the heat to medium-low and simmer, uncovered, for 15-20 minutes or until slightly thickened.
• Increase the heat to high. Add dry white wine, butter, saffron, and the cleaned mussels into the pot. Cover the pan, cook for about 6 minutes or until the mussels have opened.

CHILI MUSSELS

Steps:

• SAUCE: Chop the tomatoes.
• Heat the butter/margarine and olive oil in a saucepan and fry the diced onions, chopped garlic and chillies until the onion is transparent, taking care not to let the garlic colour (it will taste bitter otherwise).
• Add the paprika, basil and tomato paste and stir.
• At this point, a little dry white wine (or water) may be added to loosen the sauce and then add the tomatoes, with a pinch of sugar.
• Simmer for 40 minutes and then season with salt and pepper.
• Clean the mussels and debeard (pull the hair away from the mussel).
• Place the mussels and dry white wine (or water) in a pot over a high heat.
• Cover with a firm lid to create steam from the liquid.
• Steam the mussels and once they are fully open, strain all the liquid from the pot.
• Discard any that haven't opened.
• Add the chilli tomato sauce to the mussels and stir gently to coat all the mussels with the sauce.
• Squeeze over half a lemon and garnish the dish with quartered lemons and chopped parsley.
• Serve immediately, with lots of crusty bread to mop up the juices.

MUSSELS WITH CHILI, GARLIC AND BASIL

Steps:

• Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
• Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels.
• Add the oyster and fish sauce, stir and then add the stock and the mussels.
• Cover and cook on a medium heat, or until the mussels have opened and are cooked.
• Taste the sauce or it needs extra fish sauce or water.
• Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.

MUSSELS WITH TOMATOES & CHILLI

Steps:

• Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
• Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
• Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
• Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

MUSSELS WITH SPICY TOMATO-CHILI SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion; sauté 5 minutes. Mix in tomato paste, black bean sauce and jalapeños, then tomatoes and fish stock. Bring to boil. Add mussels. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Ladle mussels and tomato mixture into bowls and serve.