Chilli Mussels Recipe
491kcal
Ingredients
- 2½ pounds mussels (Here's the complete tutorial on how to prepare mussels for cooking)
- 2 tablespoons oil
- ¼ cup diced shallots
- 1-2 fresh red chilies (such as Jalapeno or Serrano, seeded and chopped)
- 1½ tablespoons minced garlic
- 2 tablespoons tomato paste
- ¼ teaspoon sugar
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- 1¼ pounds tomatoes (diced)
- ¼ cup unsalted butter
- 1 cup dry white wine
- a pinch of saffron (optional)
Method
- 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, and saffron. Give it a quick stir then add the cleaned mussels into the pot. Cover the pan, cook for about 6 minutes or until the mussels have opened.
Nutrition
Calories491kcalCarbohydrates19gProtein20gFat34gSaturated Fat16gTrans Fat1gCholesterol101mgSodium493mgPotassium1031mgFiber3gSugar7gVitamin A2350IUVitamin C51mgCalcium83mgIron7mg
Notes
Dry White Wine: You can use any white wine that isn't sweet and with high acidities, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc. The best substitution for dry white wine is chicken broth.
Red Chilli peppers: Use fresh red serrano or jalapeno peppers. The amount of chilli depends on how spicy you like your food to be. . The best substitution for fresh chili peppers is red chilli pepper flakes or a good quality hot sauce.
Store: The leftover can last up to 5 days in the fridge or up to 3 months in the freezer.