Lois M's Note:
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.
My Private Note
Units: US | Metric
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
- 1Chilli Tomatoe Sauce:.
- 2Heat oil in a large saucepan over medium heat.
- 3add onion and cook, stirring for 5 mins or until soft and golden.
- 4Add the garlic, chillies and paprika, cook for about 30 seconds, or until fragrant.
- 5Increase the heat to high and add the mussels, wine, sherry and a large pinch of salt.
- 6Stir everything together, then cover and cook, shaking the pan occasionally, for 3-4 minutes, or until the mussels pop open.
- 7Discard any that did not open.
- 8Remove the mussels from the pan and leave until cool enough to handle.
- 9While the mussels are cooling, stir the crushed tomatoes into the sauce along with the thyme and sugar.
- 10Bring to the boil and allow to boil for approx 15 mins or until thick and pulpy.
- 11Meanwhile, 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.
- 12Choose the biggest halves, remove any muscle with a sharp knife, then rinse well, pat dry with paper towels.
- 13Finely chop the mussel meat, stir it through the sauce, then take the sauce off the heat.
- 14Spoon the sauce into the mussel shells and sit them on a foil-lined baking tray.
- 15Preheat the broiler to high.
- 17combine the cheese, breadcrumbs and parsley and sprinkle it over the mussels.
- 18Drizzle with olive oil, then put the baking tray under the broiler for 2-3 mins or until topping is crisp and golden.
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Nutritional Facts for Chilli Stuffed Mussels
Serving Size: 1 (137 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 157.4
- Calories from Fat 45
- Total Fat 5.0 g
- Saturated Fat 0.8 g
- Cholesterol 25.4 mg
- Sodium 305.1 mg
- Total Carbohydrate 9.5 g
- Dietary Fiber 0.5 g
- Sugars 1.9 g
- Protein 11.7 g
The following items or measurements are not included: