Chili Mussels Food

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CHILLI MUSSELS RECIPE



Chilli Mussels Recipe image

These Chilli Mussels are cooked in a slightly spicy tomato-based broth that has a fantastic taste. A quick dish that can be ready in less than 30 minutes.

Provided by Rika

Categories     Appetizer

Number Of Ingredients 13

2½ pounds mussels
2 tbsp oil
¼ cup diced shallots
1-2 fresh red chilies ( (such as Jalapeno or Serrano, seeded and chopped) )
1½ tbsp minced garlic
2 tbsp tomato paste
¼ tsp sugar
½ tsp dried basil
¼ tsp dried thyme
1¼ pounds tomatoes ((diced))
¼ cup unsalted butter
1 cup dry white wine
a pinch of saffron ((optional))

Steps:

  • Soak mussels in cold salt water (3 cups + ¼ cup salt) for about 15 minutes. Discard open mussels, scrub the shells, de-beard, and rinse until the water runs clear.
  • In a large pot, heat oil over medium-high heat. Cook shallots and red chili peppers for 30 seconds. Cook garlic, for 30 seconds, cook tomato paste and sugar for 1 minute. Cook dried basil and thyme for 1 minute. Keep stirring.
  • Add diced tomatoes. Bring to a boil, lower the heat to medium-low and simmer, uncovered, for 15-20 minutes or until slightly thickened.
  • Increase the heat to high. Add dry white wine, butter, saffron, and the cleaned mussels into the pot. Cover the pan, cook for about 6 minutes or until the mussels have opened.

Nutrition Facts : Calories 491 kcal, Carbohydrate 19 g, Protein 20 g, Fat 34 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 101 mg, Sodium 493 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

MUSSELS WITH TOMATOES & CHILLI



Mussels with tomatoes & chilli image

This spicy seafood recipe makes a fantastic meal for two but can be easily increased for a stylish dinner party starter

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Yield Serves 2

Number Of Ingredients 10

2 ripe tomatoes
2 tbsp olive oil
1 garlic clove , finely chopped
1 shallot , finely chopped
1 red or green chilli , deseeded and finely chopped
small glass dry white wine
1 tsp tomato paste
pinch of sugar
1kg cleaned mussels
good handful basil leaves

Steps:

  • Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
  • Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
  • Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
  • Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6.5 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.16 milligram of sodium

THAI STEAMED MUSSELS



Thai Steamed Mussels image

Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.

Provided by MURINMOON

Categories     World Cuisine Recipes     Asian     Thai

Time 30m

Yield 6

Number Of Ingredients 9

5 pounds fresh mussels, scrubbed and debearded
⅓ cup fresh lime juice
1 (13.5 ounce) can unsweetened coconut milk
⅓ cup dry white wine
1 ½ tablespoons Thai red curry paste
1 ½ tablespoons minced garlic
1 tablespoon Asian fish sauce
1 tablespoon white sugar
2 cups chopped fresh cilantro

Steps:

  • In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
  • Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g

CHILI MUSSELS



Chili Mussels image

This is so yummy - hot summer's day, sitting by the pool, cold glass of white wine, clear blue sky...bliss!

Provided by Sandy in Perth

Categories     Mussels

Time 1h5m

Yield 2-3 serving(s)

Number Of Ingredients 14

2 kg fresh mussels
1/4 cup dry white wine (or water)
lemon
fresh parsley
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)

Steps:

  • 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.

Nutrition Facts : Calories 1171, Fat 42.9, SaturatedFat 10.1, Cholesterol 296, Sodium 3061.8, Carbohydrate 63.3, Fiber 6.1, Sugar 14.4, Protein 124.1

MUSSELS IN RED CHILI BROTH



Mussels in Red Chili Broth image

This recipe is spicy, spicy, spicy...it can be toned down by using a milder chili powder. Make sure you have some nice fresh bread to dip in the broth.

Provided by cookCol

Categories     Mussels

Time 18m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 medium garlic cloves, peeled, thinly sliced
2 tablespoons finely chopped onions
1 (2 lb) bag mussels
1 tablespoon ground dried chipotle powder
1 cup canned reduced-sodium fat-free chicken broth
1/4 cup dry vermouth
2 tablespoons chopped fresh cilantro (optional)
1/4 teaspoon salt (to taste)

Steps:

  • In a large pot heat the oil over medium heat.
  • Saute garlic and onion 2 minutes, stirring frequently so garlic doesn't burn.
  • Add the chili powder;cook, stirring, about 30 seconds.
  • Add the mussels and all remaining ingredients.
  • Cover and cook until mussels open, about 5 minute (Discard any that don't open).
  • Serve in shallow bowls with the broth.

Nutrition Facts : Calories 235.6, Fat 8.8, SaturatedFat 1.5, Cholesterol 63.7, Sodium 815, Carbohydrate 10.4, Fiber 0.7, Sugar 0.4, Protein 27.4

MUSSELS IN SWEET AND SOUR CHILI SAUCE



Mussels in Sweet and Sour Chili Sauce image

Mussels make the perfect mid-week supper as they take virtually no time to prepare and taste absolutely delicious, especially with this sweet and sour chili sauce.

Provided by English_Rose

Categories     Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

2 1/2 lbs fresh mussels
5 tablespoons white wine
olive oil, for frying
4 red chili peppers, finely sliced
2 garlic cloves, finely chopped
12 scallions, chopped
1 tablespoon ginger, finely sliced
2/3 cup white wine vinegar
2 tablespoons superfine sugar
1 ounce Thai basil, roughly torn
1 ounce cilantro, chopped
1 lime, quartered, to serve

Steps:

  • Discard any mussels that do not close when tapped. Put them in a pan with the wine, cover and bring to the boil. Steam for 5-6 minutes, until the shells have opened. Drain and discard any shells that haven't opened.
  • Heat a little olive oil in a pan and add the chilies, garlic, scallions and ginger. Fry for 1-2 minutes. Add the vinegar and 2 tablespoons of the sugar to make a sticky sauce. Taste and add more sugar if required.
  • Add the mussels and herbs to the pan and toss in the sauce. Serve either hot or chilled with lime wedges.

Nutrition Facts : Calories 331, Fat 6.8, SaturatedFat 1.3, Cholesterol 79.4, Sodium 827.5, Carbohydrate 28.3, Fiber 3, Sugar 10.3, Protein 36.1

MUSSELS WITH SPICY TOMATO-CHILI SAUCE



Mussels with Spicy Tomato-Chili Sauce image

Categories     Tomato     Appetizer     Quick & Easy     Dinner     Mussel     Jalapeño     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 onion, chopped
1/4 cup tomato paste
3 tablespoons black bean garlic sauce*
3 tablespoons minced seeded jalapeño chilies
1 14 1/2-ounce can diced tomatoes with juice
1 cup fish stock or bottled clam juice
2 pounds mussels, scrubbed, debearded
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion; sauté 5 minutes. Mix in tomato paste, black bean sauce and jalapeños, then tomatoes and fish stock. Bring to boil. Add mussels. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Ladle mussels and tomato mixture into bowls and serve.

STIR-FRIED MUSSELS WITH CHILI, GARLIC AND BASIL



Stir-Fried Mussels With Chili, Garlic and Basil image

From the SMEG cookbook. The white wine can be replaced with chicken stock, and if you can't find sambal oelek, you can substitute with chili paste.

Provided by AmandaInOz

Categories     Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons sambal oelek
4 garlic cloves, chopped
1 tablespoon coriander root, finely chopped
3 tablespoons vegetable oil
4 tablespoons soy sauce
3 lbs mussels, scrubbed, beards removed
2 cups white wine
4 tablespoons basil leaves, chopped

Steps:

  • Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well.
  • Add the soy sauce and wine. Stir.
  • Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat.
  • Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.

Nutrition Facts : Calories 497.8, Fat 17.9, SaturatedFat 2.8, Cholesterol 95.5, Sodium 1987.5, Carbohydrate 17.9, Fiber 0.4, Sugar 1.5, Protein 42.9

MUSSELS WITH CHILI, GARLIC AND BASIL



Mussels with Chili, Garlic and Basil image

Adjust the heat to your own taste using more or less chilies. The two of us have this as a main dish with rice or with nice bread and a simple salad. Or serve it as part of a Thai meal.

Provided by PetsRus

Categories     Lunch/Snacks

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 1/2 lbs mussels, scrubbed and the beards removed
3 fresh red chilies, finely chopped
1 tablespoon fresh coriander, finely chopped and preferably with root
3 tablespoons vegetable oil
2 tablespoons oyster sauce
1 tablespoon fish sauce
1/2 cup chicken stock or 1/2 cup water
4 tablespoons chopped fresh basil (or coriander)
2 cloves garlic (or more if desired)

Steps:

  • Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
  • Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels.
  • Add the oyster and fish sauce, stir and then add the stock and the mussels.
  • Cover and cook on a medium heat, or until the mussels have opened and are cooked.
  • Taste the sauce or it needs extra fish sauce or water.
  • Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.

Nutrition Facts : Calories 540.6, Fat 29.1, SaturatedFat 4.3, Cholesterol 97.3, Sodium 2255, Carbohydrate 24.2, Fiber 1.4, Sugar 4.9, Protein 44.4

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