Chilli Mussels
Chilli Mussels
Ingredients
- 1 kg Spring Bay mussels
- 200 ml white wine
- 1/2 bunch fresh parsley, roughly chopped, plus more for garnish
- 1 shallot, finely chopped
- 5 cloves garlic, thinly sliced
- 2 fresh chillis, chopped (or 3, to taste)
- 1/4 bunch fresh basil, roughly chopped
- 250 g mini Roma tomatoes, finely chopped
- 2 teaspoons grated chilli, or chilli flakes
- 1 litre homemade tomato sugo
- 1 pinch salt, as needed
- 2 tablespoons olive oil, as needed
- 1 fresh baguette, sliced, for serving
Instructions
- 1
Clean and debeard the mussels. Scrub them under running water with a brush and use a knife to remove the beards. Set aside.
⏱️ 5 min
- 2
Finely chop the shallot. Thinly slice the 5 cloves of garlic. Chop the 2 or 3 fresh chillis. Roughly chop the fresh basil and set it aside. Finely chop the 250 grams of mini Roma tomatoes. Roughly chop the fresh parsley and set it aside.
⏱️ 10 min
- 3
In a separate pot, get your 1 litre of homemade tomato sugo simmering over medium heat so it’s hot and ready to go.
⏱️ 5 min
- 4
In a deep pan (large enough to hold the mussels later), heat a good amount of olive oil over low heat.
⏱️ 1 min
- 5
Add the finely chopped shallot, thinly sliced garlic, and chopped fresh chillis to the pan. Sofrito (sauté gently) them at a low heat for about 10 minutes until browned off.
⏱️ 10 min
- 6
Once the shallot, garlic, and chilli are browned, add the finely chopped mini Roma tomatoes, some fresh basil, and a pinch of salt to the pan.
⏱️ 1 min
- 7
Reduce the tomatoes down for another 10 minutes, stirring occasionally.
⏱️ 10 min
- 8
Add 200 ml of white wine and 2 teaspoons of grated chilli (or chilli flakes) to the pan.
⏱️ 1 min
- 9
Reduce the sauce further for a few more minutes until slightly thickened. Turn off the heat and cover the pan. (Tip: If preparing ahead, let the ingredients sit in the pan for longer to allow the flavours to infuse nicely).
⏱️ 3 min
- 10
In a large separate pot, add the 1 kg of Spring Bay mussels.
⏱️ 1 min
- 11
Turn up the heat to high. Once you start to hear the mussels sizzle (they should not be opened yet), add some fresh parsley and the remaining white wine to the pot.
⏱️ 2 min
- 12
Immediately put the lid back on the pot and turn the heat to medium. Cook for 4-5 minutes until the mussels have opened.
⏱️ 5 min
- 13
Once the mussels have opened, drain most of the cooking liquid from the pot, leaving a little liquid behind.
⏱️ 1 min
- 14
Add the opened mussels into the pan with the tomato mixture. Pour in the hot homemade tomato sugo. Stir through the mussels and sauce to combine.
⏱️ 2 min
- 15
Sprinkle more fresh parsley over the dish. Cover the pan and let it sit for another 30 minutes to allow the flavors to meld and deepen.
⏱️ 1 min
- 16
When ready to eat, bring the dish back to the heat over medium-low until warmed through.
⏱️ 5 min
- 17
Slice the fresh baguette and serve alongside the Chilli Mussels for dipping into the delicious sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chilli Mussels
- 1 kg Spring Bay mussels
- 200 ml white wine
- 1/2 bunch fresh parsley, roughly chopped, plus more for garnish
- 1 shallot, finely chopped
- 5 cloves garlic, thinly sliced
- 2 fresh chillis, chopped (or 3, to taste)
- 1/4 bunch fresh basil, roughly chopped
- 250 g mini Roma tomatoes, finely chopped
- 2 teaspoons grated chilli, or chilli flakes
- 1 litre homemade tomato sugo
- 1 pinch salt, as needed
- 2 tablespoons olive oil, as needed
- 1 fresh baguette, sliced, for serving
Instructions
- 1
Clean and debeard the mussels. Scrub them under running water with a brush and use a knife to remove the beards. Set aside.
⏱️ 5 min - 2
Finely chop the shallot. Thinly slice the 5 cloves of garlic. Chop the 2 or 3 fresh chillis. Roughly chop the fresh basil and set it aside. Finely chop the 250 grams of mini Roma tomatoes. Roughly chop the fresh parsley and set it aside.
⏱️ 10 min - 3
In a separate pot, get your 1 litre of homemade tomato sugo simmering over medium heat so it’s hot and ready to go.
⏱️ 5 min - 4
In a deep pan (large enough to hold the mussels later), heat a good amount of olive oil over low heat.
⏱️ 1 min - 5
Add the finely chopped shallot, thinly sliced garlic, and chopped fresh chillis to the pan. Sofrito (sauté gently) them at a low heat for about 10 minutes until browned off.
⏱️ 10 min - 6
Once the shallot, garlic, and chilli are browned, add the finely chopped mini Roma tomatoes, some fresh basil, and a pinch of salt to the pan.
⏱️ 1 min - 7
Reduce the tomatoes down for another 10 minutes, stirring occasionally.
⏱️ 10 min - 8
Add 200 ml of white wine and 2 teaspoons of grated chilli (or chilli flakes) to the pan.
⏱️ 1 min - 9
Reduce the sauce further for a few more minutes until slightly thickened. Turn off the heat and cover the pan. (Tip: If preparing ahead, let the ingredients sit in the pan for longer to allow the flavours to infuse nicely).
⏱️ 3 min - 10
In a large separate pot, add the 1 kg of Spring Bay mussels.
⏱️ 1 min - 11
Turn up the heat to high. Once you start to hear the mussels sizzle (they should not be opened yet), add some fresh parsley and the remaining white wine to the pot.
⏱️ 2 min - 12
Immediately put the lid back on the pot and turn the heat to medium. Cook for 4-5 minutes until the mussels have opened.
⏱️ 5 min - 13
Once the mussels have opened, drain most of the cooking liquid from the pot, leaving a little liquid behind.
⏱️ 1 min - 14
Add the opened mussels into the pan with the tomato mixture. Pour in the hot homemade tomato sugo. Stir through the mussels and sauce to combine.
⏱️ 2 min - 15
Sprinkle more fresh parsley over the dish. Cover the pan and let it sit for another 30 minutes to allow the flavors to meld and deepen.
⏱️ 1 min - 16
When ready to eat, bring the dish back to the heat over medium-low until warmed through.
⏱️ 5 min - 17
Slice the fresh baguette and serve alongside the Chilli Mussels for dipping into the delicious sauce.
⏱️ 1 min