Chilli Stuffed Mussels

Submitted by Lois M

"I was assigned this recipe for a Tapas party that was held for our Book Club discussion of Don Quixote. Even people who thought they didnt like mussels raved about this dish. I think because the mussel meat is chopped up and you dont have to get past the consistancy to enjoy the mussel. The recipe is taken from "Cocina nueva" The new spanish kitchen by Jane Lawson, a must read for Spanish food lovers. The only change I made was to reduce the topping ingredients, the recipe in the book made twice as much as needed."

 

• Ready In: 50mins
• Ingredients: 14
• Serves: 10

ingredients

• chilli tomatoe sauce

• 2 tablespoons olive oil
• 1⁄2 finely chopped red onion
• 3 finely chopped garlic cloves
• 2 finely chopped small red chilies (seeded)
• 1⁄2 teaspoon smoked sweet paprika
• 2 lbs mussels, scrubbed and bearded
• 1⁄4 cup white wine
• 1⁄4 cup dry sherry
• 1⁄2 cup crushed canned tomato
• 1 teaspoon finely chopped thyme
• 1 teaspoon caster sugar

• Topping

• 1⁄3 cup finely grated manchego cheese
• 1⁄3 cup breadcrumbs
• 1 1⁄2 tablespoons finely chopped flat leaf parsley (Italian)

directions

1. Chilli Tomatoe Sauce:

2. Heat oil in a large saucepan over medium heat.
3. add onion and cook, stirring for 5 mins or until soft and golden.
4. Add the garlic, chillies and paprika, cook for about 30 seconds, or until fragrant.
5. Increase the heat to high and add the mussels, wine, sherry and a large pinch of salt.
6. Stir everything together, then cover and cook, shaking the pan occasionally, for 3-4 minutes, or until the mussels pop open.
7. Discard any that did not open.
8. Remove the mussels from the pan and leave until cool enough to handle.
9. While the mussels are cooling, stir the crushed tomatoes into the sauce along with the thyme and sugar.
10. Bring to the boil and allow to boil for approx 15 mins or until thick and pulpy.
11. Meanwhile, when the mussels are cool enough to handle, pull them out of their shells and set aside. Pull the shells apart at their hinges into two halves.
12. Choose the biggest halves, remove any muscle with a sharp knife, then rinse well, pat dry with paper towels.
13. Finely chop the mussel meat, stir it through the sauce, then take the sauce off the heat.
14. Spoon the sauce into the mussel shells and sit them on a foil-lined baking tray.
15. Preheat the broiler to high.

16. Topping:

17. combine the cheese, breadcrumbs and parsley and sprinkle it over the mussels.
18. Drizzle with olive oil, then put the baking tray under the broiler for 2-3 mins or until topping is crisp and golden.