Great Chilli Mussel Recipes
Welcome to my page about Great Chilli Mussel Recipes! There are a lot of recipes where you can enjoy your chilli or a touch of hot and spicy flavor and when the magic of chilli works on your favorite recipe, it sure is a taste to behold!
Another great recipe where you can let the magic of your chilli do it's appetizing and delicious treat is with mussels. Yes, fresh and delicious mussels! Spicy mussels are very tempting, mouth watering, and really delicious. Mussels are one of the many sea food delights! Are you ready for a mouth watering adventure? I hope so? Below you will find a wide range of taste tingly recipes, some mild, some hot and others that will blow your socks off! You just add more Chilli! |
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Chilli Mussels
Provided below is a range of Chilli recipes just for you! What I do recommend is that you bookmark and save this page to access all the recipes in this series. If you view the other pages you will find plenty more. Basically better than a cook book, we have video too!
Chilli Mussels
Preparation Time
10 minutes
Cooking Time
10 minutes
Ingredients (serves 4)
1kg greenlip (New Zealand) mussels, scrubbed, debearded
500g black (local) mussels,scrubbed, debearded
1 x 400g can diced tomatoes with basil (La Gina brand)
185ml (3/4 cup) dry white wine
2 garlic cloves, crushed
3 fresh long red chillies, finely chopped
1 fresh red birdseye chilli, finely chopped
2 tbs drained finely chopped capers
Salt & freshly ground black pepper
2 tbs coarsely chopped fresh
continental parsley
2 tbs coarsely chopped fresh green
basil leaves
2 tsp finely grated fresh lemon rind
Add above ingredients to your shopping list
Method
Chilli Mussels
Preparation Time
10 minutes
Cooking Time
10 minutes
Ingredients (serves 4)
1kg greenlip (New Zealand) mussels, scrubbed, debearded
500g black (local) mussels,scrubbed, debearded
1 x 400g can diced tomatoes with basil (La Gina brand)
185ml (3/4 cup) dry white wine
2 garlic cloves, crushed
3 fresh long red chillies, finely chopped
1 fresh red birdseye chilli, finely chopped
2 tbs drained finely chopped capers
Salt & freshly ground black pepper
2 tbs coarsely chopped fresh
continental parsley
2 tbs coarsely chopped fresh green
basil leaves
2 tsp finely grated fresh lemon rind
Add above ingredients to your shopping list
Method
- Combine mussels, tomato, wine and garlic in a large heavy-based saucepan and bring to the boil over medium-high heat. Cook, covered, shaking the pan occasionally, for 8 minutes or until mussels open. Discard any unopened mussels. Remove from heat.
- Add the chillies and capers, and gently toss until combined. Taste and season with salt and pepper.
- Combine the parsley, basil and lemon rind in a small bowl. Spoon the mussels and pan juices among serving bowls. Sprinkle with the parsley mixture and serve immediately.
- Hop into spring with our favourite pasta salad recipes, lemon recipes, zucchini recipes and easy desserts.
Chilli Mussels with Coriander and Tomato Sauce
Ingredients
2 kilo mussels,scrubbed and de bearded
2 big tins chopped tomatoes
4 cloves garlic
6 shallots
1/2 tin coconut cream
1 bunch coriander
1 tbspn palm sugar
8 -10 red chillis
500ml chicken stock
2tbspns olive oil
Directions
2 kilo mussels,scrubbed and de bearded
2 big tins chopped tomatoes
4 cloves garlic
6 shallots
1/2 tin coconut cream
1 bunch coriander
1 tbspn palm sugar
8 -10 red chillis
500ml chicken stock
2tbspns olive oil
Directions
- Finely chop chillli garlic and shallots.Add to large pot with the olive oil and fry till fragrant.Add chicken stock palm sugar and mussels
- Place lid on pot and steam for 2-3 minutes,or until mussels open.
- Add tomatoes and simmer for a further 3 minutes .
- Finally add 1/2 a tin of coconut cream,stir and add coriander
- Ladel onto large bowls and garnish with lemon wedges and coriander.
- Remember not to eat any un opened mussels
- Great with crusty italian bread to soak up juices
Preparing a Mussel Tips
To steam mussels
Once the mussels have been thoroughly cleaned, remove and discard any shells that are open or broken and that do not close when tapped.
Mussels only need to be steamed in a tiny amount of liquid, due to the fact that when they open up during cooking, they release their own liquid, which makes a tasty broth or sauce. If there is too much liquid, the flavour of the mussels' own liquid will be diluted and completely lost. Take care when seasoning the broth, as the liquid from the mussels is quite salty and does not need too much more salt.
Mussels can be steamed in any liquid but most cooks use white wine, water or both. Once the mussels are cooked, they can be served immediately or the meat can be removed and then added to another dish when needed.
A pound (lb) (450 g) of mussels is usually enough for one person.
Preparing mussels before cooking
Mussels must be thoroughly cleaned and rinsed several times before cooking. Wild mussels will need to be scrubbed with a stiff brush to remove any barnacles, sand or grit and their beard must also be removed. This can be done by giving the beard a forceful tug with your fingers and pulling it away or by cutting it off with a small and sharp knife.
Rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them. Farmed mussels will have already been prepared for cooking and it will suffice to just give them a quick rinse under a running tap of cold water.
To bake or grill mussels
This method can be used to bake or grill mussels.
Firstly, steam the mussels as above in order to open the shells.
Disregard any mussels that do not open.
Preheat the oven to 350°F (175°C) or the grill to a medium to high heat.
Remove the empty shell of the mussel and place the shells containing the meat on a baking tray side by side.
Drizzle a little olive oil over the mussels, sprinkle them with salt, pepper, crushed garlic and parsley and then top them with dry breadcrumbs.
Bake in the oven for about 7 - 10 minutes or until the breadcrumbs are a golden brown colour. If using the grill, the cooking time may be less.
Refrigerating cooked mussels
Cooked mussels should be refrigerated as soon as possible after cooking if you are not going to eat them straightaway. Remove the shells and place the mussels in an airtight container or a bowl and cover them with their own liquid or broth. This will help to keep them moist and retain the flavour. Cover the bowl or container securely with a lid and place in the fridge. Refrigerated mussels should really be eaten within 1 - 2 days.
Freezing cooked mussels
Mussels can be frozen and stored in the freezer department for up to 3 months. However, only cooked mussels should be frozen. Remove and discard the shells, place the cooked mussels into an airtight container or freezer bag, add the mussel broth and seal tightly.
Once the mussels have been thoroughly cleaned, remove and discard any shells that are open or broken and that do not close when tapped.
Mussels only need to be steamed in a tiny amount of liquid, due to the fact that when they open up during cooking, they release their own liquid, which makes a tasty broth or sauce. If there is too much liquid, the flavour of the mussels' own liquid will be diluted and completely lost. Take care when seasoning the broth, as the liquid from the mussels is quite salty and does not need too much more salt.
Mussels can be steamed in any liquid but most cooks use white wine, water or both. Once the mussels are cooked, they can be served immediately or the meat can be removed and then added to another dish when needed.
A pound (lb) (450 g) of mussels is usually enough for one person.
- Pour 1 or 2 cups of white wine or water into a large saucepan, add the mussels and cover the pan. Remember that not a lot of liquid is needed.
- Cook on a high heat and bring the liquid to the boil.
- When steam is released from the sides of the pan, reduce the heat and simmer the mussels until they begin to open. This should take about 5 minutes. During cooking, shake the bottom of the pan, so that the mussels are redistributed and cook evenly.
- After several minutes, keep an eye on the mussels and try to remove each mussel as it opens. This can be a tedious task but will be well worth it, as each mussel will be cooked just right.
- When all the mussels have opened, they can be served in their shell, in a bowl, with the broth strained and then poured over them. Discard any mussels that have not opened.
Preparing mussels before cooking
Mussels must be thoroughly cleaned and rinsed several times before cooking. Wild mussels will need to be scrubbed with a stiff brush to remove any barnacles, sand or grit and their beard must also be removed. This can be done by giving the beard a forceful tug with your fingers and pulling it away or by cutting it off with a small and sharp knife.
Rinse the wild mussels several times but do not let them sit in water, as freshwater will kill them. Farmed mussels will have already been prepared for cooking and it will suffice to just give them a quick rinse under a running tap of cold water.
To bake or grill mussels
This method can be used to bake or grill mussels.
Firstly, steam the mussels as above in order to open the shells.
Disregard any mussels that do not open.
Preheat the oven to 350°F (175°C) or the grill to a medium to high heat.
Remove the empty shell of the mussel and place the shells containing the meat on a baking tray side by side.
Drizzle a little olive oil over the mussels, sprinkle them with salt, pepper, crushed garlic and parsley and then top them with dry breadcrumbs.
Bake in the oven for about 7 - 10 minutes or until the breadcrumbs are a golden brown colour. If using the grill, the cooking time may be less.
Refrigerating cooked mussels
Cooked mussels should be refrigerated as soon as possible after cooking if you are not going to eat them straightaway. Remove the shells and place the mussels in an airtight container or a bowl and cover them with their own liquid or broth. This will help to keep them moist and retain the flavour. Cover the bowl or container securely with a lid and place in the fridge. Refrigerated mussels should really be eaten within 1 - 2 days.
Freezing cooked mussels
Mussels can be frozen and stored in the freezer department for up to 3 months. However, only cooked mussels should be frozen. Remove and discard the shells, place the cooked mussels into an airtight container or freezer bag, add the mussel broth and seal tightly.
Great Chilli Mussel Recipes Video Link Resource
Visit the video links below to watch selected chilli mussel video recipes.
Great Chilli Mussel Recipes Article Link Resource
You can also check these articles for more recipes and tips on how to prepare your mussels.
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See you again soon!
See you again soon!
