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Thread: Chilli Mussels

  1. #1

    Join Date
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    Question Chilli Mussels

    Anyone have a good recipe?

    I bought some crusty baguettes today and I'll be treating Marc to some yummy chilli mussels, served with some stella I have a pretty basic recipe I use but I just thought I'd put some feelers out for anyone else's recipes


  2. #2

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    Cailin,
    Hope the mussels were great. that is one of my fave dishes but DH makes it and just does what he feels like each time.

  3. #3
    slyder Guest

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    Ever done much with abalone? I'd be interested to hear your recipes if you have.

  4. #4

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    Bit late as you've probably already made some! But here goes....

    It's a weight watchers recipe.

    serves 2
    prep 5mins
    cooking 10mins

    Tomato & Chilli mussels
    1tsp olive oil
    2 garlic cloves crushed
    1 fresh red birdseye chilli, deseeded, finely chopped
    425g can diced tomatoes
    1/2 cup fish stock
    1/4 cup dry white wine
    500g fresh black mussels, scrubbed, debearded (love that word so cute)
    8 fresh basil leaves, torn
    2tbs chopped fresh flat leaf parsley

    1 Heat Oil in medium heavy based saucepan. Add garlic and chilli and cook, stirring for 1 minute or until fragrant. Stir in tomatoes, stock and wine and bring to boil.

    2 Add mussels and cover with a lid. Cook for 5mins or until mussels open. Discard any unopened mussels. Season with salt and pepper.

    3 Spoon into serving bowls. Sprinkle with basil and parsley and serve.

    My DH loves this - ENJOY!

  5. #5

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    Ok this is what I did... and O-M-G I outdid myself! They were supurb!

    1 jar of arrabbiata tomato sauce (the good italian kind)
    1 tin of chopped aromas
    handful of fresh continental parsley chopped
    half a bottle of white wine
    1 kg mussles debearded
    salt & pepper
    1 onion diced
    3 tsp of chili sauce (we use a really good asian one, and you may need to temper it to your liking)

    Fry up the onions, add the wine and the garlic cook off for a minute, add the tomatoes & tomato sauce & chili sauce, salt & pepper. Cook for a few minutes and add your scrubbed & debearded mussels (We bought the ones already debearded and cleaned WOOT!) Add your parsley cook until the mussels have opened. Serve with crusty baguette and a nice beer

    I think Marc thinks he's a lucky man LOL!

  6. #6

    Join Date
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    Cailin- going to give those mussles a go tonight i reckon! Thanks

    Slyder- i have always had abalone thinly sliced and on the barbie, Nice hot plate and just a few seconds each side. Sometimes we marinate them in garlic, lemon juice and olive oil, sometimes nothing. The secret to good, tender abalone is all in the bashing when you catch them and shell them! If you don't bash them enough the muscle becomes tense and therefore tough to eat.
    Sometimes dh like a little lemonjuice and soy on them, but i prefer just lemon juice or nothing. Had a great feed of abalone on new years eve, yummo!

  7. #7

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    sounds good. this thread has got me wanting to go to the belgian beer cafe for a mussel pot now!
    DH hates them with a passion so I dont have them at home.

  8. #8

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    mmmmmm belgium beer cafe *looks all dreamy* Ah well, cold one out of the fridge will have to do!

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