Chilimussels Recipes

CHILLI MUSSELS RECIPE

Chilli Mussels Recipe image

These Chilli Mussels are cooked in a slightly spicy tomato-based broth that has a fantastic taste. A quick dish that can be ready in less than 30 minutes.

Provided by Rika

Number Of Ingredients 13

Ingredients

2½ pounds mussels
2 tbsp oil
¼ cup diced shallots
1-2 fresh red chilies ( (such as Jalapeno or Serrano, seeded and chopped) )
1½ tbsp minced garlic
2 tbsp tomato paste
¼ tsp sugar
½ tsp dried basil
¼ tsp dried thyme
1¼ pounds tomatoes ((diced))
¼ cup unsalted butter
1 cup dry white wine
a pinch of saffron ((optional))

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.

Nutrition Facts : Calories 491 kcal, Carbohydrate 19 g, Protein 20 g, Fat 34 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 101 mg, Sodium 493 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

MUSSELS WITH TOMATOES & CHILLI

Mussels with tomatoes & chilli image

This spicy seafood recipe makes a fantastic meal for two but can be easily increased for a stylish dinner party starter

Provided by Good Food team

Categories Dinner, Main course

Time 30m

Yield Serves 2

Number Of Ingredients 10

Ingredients

2 ripe tomatoes
2 tbsp olive oil
1 garlic clove , finely chopped
1 shallot , finely chopped
1 red or green chilli , deseeded and finely chopped
small glass dry white wine
1 tsp tomato paste
pinch of sugar
1kg cleaned mussels
good handful basil leaves

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.

Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6.5 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.16 milligram of sodium

CHILI MUSSELS

Chili Mussels image

This is so yummy - hot summer's day, sitting by the pool, cold glass of white wine, clear blue sky...bliss!

Provided by Sandy in Perth

Categories Mussels

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 14

Ingredients

2 kg fresh mussels
1/4 cup dry white wine (or water)
lemon
fresh parsley
500 g ripe good-tasting tomatoes, skinned (Roma or Plum)
15 g butter or 15 g margarine
2 tablespoons olive oil
1 teaspoon paprika
2 teaspoons chopped fresh basil
salt and pepper
2 tablespoons tomato paste
1 large yellow onion, diced
2 garlic cloves, chopped finely
2 chilies, chopped (or a good teaspoon of bottled chopped chilli)

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.

Nutrition Facts : Calories 1171, Fat 42.9, SaturatedFat 10.1, Cholesterol 296, Sodium 3061.8, Carbohydrate 63.3, Fiber 6.1, Sugar 14.4, Protein 124.1

MUSSELS WITH SPICY TOMATO-CHILI SAUCE

Mussels with Spicy Tomato-Chili Sauce image

Categories Tomato Appetizer Quick & Easy Dinner Mussel Jalapeño Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
1/4 cup tomato paste
3 tablespoons black bean garlic sauce*
3 tablespoons minced seeded jalapeño chilies
1 14 1/2-ounce can diced tomatoes with juice
1 cup fish stock or bottled clam juice
2 pounds mussels, scrubbed, debearded
*Available at Asian markets and in the Asian foods section of some supermarkets.

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.

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