Mussels In Red Chili Broth Recipes

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AMAZING MUSSELS



Amazing Mussels image

Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.

Provided by Gisela

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons butter
3 tablespoons minced garlic
4 shallots, chopped
4 cups beef broth
1 jalapeno pepper, minced
1 red chili pepper, minced
4 fresh tomatoes, coarsely chopped
20 fresh basil leaves, torn
2 cups white wine
1 tablespoon cornstarch
½ cup light cream
5 pounds fresh mussels, scrubbed and debearded

Steps:

  • Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
  • Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.

Nutrition Facts : Calories 412.8 calories, Carbohydrate 27.2 g, Cholesterol 79.6 mg, Fat 13.8 g, Fiber 2.6 g, Protein 24 g, SaturatedFat 7.7 g, Sodium 1108.9 mg, Sugar 9.2 g

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

Categories     Appetizer

Number Of Ingredients 13

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

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