Chili Mussels

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SAUCE: Chop the tomatoes.
  • Heat 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).
  • Add the paprika, basil and tomato paste and stir.
  • At 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.
  • Simmer for 40 minutes and then season with salt and pepper.
  • Clean the mussels and debeard (pull the hair away from the mussel).
  • Place the mussels and dry white wine (or water) in a pot over a high heat.
  • Cover with a firm lid to create steam from the liquid.
  • Steam the mussels and once they are fully open, strain all the liquid from the pot.
  • Discard any that haven't opened.
  • Add the chilli tomato sauce to the mussels and stir gently to coat all the mussels with the sauce.
  • Squeeze over half a lemon and garnish the dish with quartered lemons and chopped parsley.
  • Serve immediately, with lots of crusty bread to mop up the juices.
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