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Chili Mussels

5.0(11)

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

by Sandy in Perth·published 2003-02-10

Mussels

Servings

(2–3)

Total time

1h 5m

prep 1h

Calories / serving

1171 kcal

Ingredients (14)

serves

Instructions (13 steps)

01SAUCE: Chop the tomatoes.
02Heat 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).

03Add the paprika, basil and tomato paste and stir.

04At 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.

05Simmer for 40 minutes and then season with salt and pepper.

06Clean the mussels and debeard (pull the hair away from the mussel).

07Place the mussels and dry white wine (or water) in a pot over a high heat.

08Cover with a firm lid to create steam from the liquid.

09Steam the mussels and once they are fully open, strain all the liquid from the pot.

10Discard any that haven't opened.

11Add the chilli tomato sauce to the mussels and stir gently to coat all the mussels with the sauce.

12Squeeze over half a lemon and garnish the dish with quartered lemons and chopped parsley.

13Serve immediately, with lots of crusty bread to mop up the juices.

Nutrition (per serving)

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