1 hr 5 mins
Sandy in Perth's Note:
This is so yummy - hot summer's day, sitting by the pool, cold glass of white wine, clear blue sky...bliss!
My Private Note
Units: US | Metric
- 500 g ripe good-tasting tomatoes, skinned (Roma or Plum)
- 15 g butter or 15 g margarine
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 2 teaspoons chopped fresh basil
- salt and pepper
- 2 tablespoons tomato paste
- 1 large yellow onion, diced
- 2 garlic cloves, chopped finely
- 2 chilies, chopped (or a good teaspoon of bottled chopped chilli)
- 1SAUCE: Chop the tomatoes.
- 2Heat 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).
- 3Add the paprika, basil and tomato paste and stir.
- 4At 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.
- 5Simmer for 40 minutes and then season with salt and pepper.
- 6Clean the mussels and debeard (pull the hair away from the mussel).
- 7Place the mussels and dry white wine (or water) in a pot over a high heat.
- 8Cover with a firm lid to create steam from the liquid.
- 9Steam 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.
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Nutritional Facts for Chili Mussels
Serving Size: 1 (964 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1170.9
- Calories from Fat 385
- Total Fat 42.8 g
- Saturated Fat 10.1 g
- Cholesterol 296.0 mg
- Sodium 3061.7 mg
- Total Carbohydrate 63.3 g
- Dietary Fiber 6.0 g
- Sugars 14.4 g
- Protein 124.0 g