Mussels in chilli red sauce

Mussels in chilli red sauce is my husband’s favourite way of eating them. The best part… that sauce!! If you nail the sauce that’s all you need to succeed each time. Simple ingredients that when combined are quite a flavour bomb. Then all you’ll need is some crusty bread or rice to soak it all up.

What are mussels

Mussels are a type of mollusk which you typically see hanging on rock formations. Mussels are so versatile as they can take on a whole lot of different flavours, some complex while others really simple. They may be cooked in dishes on their own but also with other accompaniments like in a paella.

The mussels I cook with are fresh, vacuumed sealed and Australian sourced. You may also find mussels to cook with frozen. If you buy them frozen prepare them as per the packet instructions. Furthermore mussels are even available marinated in a can like you find tuna.

How to clean mussels

To prepare any mussel dishes, not just this recipe of mussels in chilli red sauce, you need to thoroughly clean them. I didn’t get to take any shots of how I cleaned them up but here is a short video that you may find useful as well as my instructions below.
1. The exterior will have some barnacles (rough spots), which you will need to use a clean rough brush/sponge under cold water to scrape them off.
2. Some mussels may have a beard, the part that attaches to the rock formations. To remove it hold the mussel with one hand and with the other hold the beard between your thumbs and a knife. Then use the knife to snap it off.
3. If the mussel shells are broken then discard those.
4. If you find any mussels with the shells open, squeeze them. If the shell doesn’t close then discard them.

How to cook mussels

Most common way of cooking mussels is through the steaming process. Essentially you prepare the sauce of your liking, seal the pot with the mussels in and allow the steam to open the shells. It won’t take long before they all are open, about 7min.

The mussels are closed up in the shell and as soon as they open they are ready to eat. Eaten on their own they taste like the sea… So it all comes down to the chilli red sauce they will be dipped in!

Chilli red sauce

To create the chilli red sauce, only a few simple ingredients are needed. Onions, garlic, chilli, tomatoes, red wine and a herb like oregano. Typically white wine is used a lot more in the sauces for mussels but I prefer the depth of flavour from the red wine. A merlot is usually smoother than the peppery taste of a shiraz.

The sauce needs about 20min of cooking to be ready. I’m not a fan of thinned out sauces, especially for mussels. Hence I like to develop the flavours and let the sauce thicken before adding the mussels in. To serve the mussels in chilli red sauce you may also like to cook rice on the side or simply cut up some crusty bread.

For more seafood recipes traditional and non, check out this link!

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Mussels in chilli red sauce

Prep Time

15 mins

Cook Time

30 mins

 

Course: Main Course

Keyword: chilli sauce, mussels, seafood

Author: Eleni Georges

Ingredients

• 1 small onion, thinly sliced
• 1 red cayenne chilli, chopped
• 3 garlic cloves, sliced
• 1 tin of diced tomatoes, 400g
• ¾ cup red wine, merlot
• ½ cup water
• Fresh oregano
• Salt and pepper
• 1 kg fresh mussels

Instructions

1. Sauté the onions in a large pot until they are soft then add the garlic and chilli and stir for 2min. Pour the tomatoes, wine, water, oregano, salt and pepper. Allow the sauce to simmer for 20min or until it thickens.

2. While the sauce thickens prepare the mussels. To clean the mussels you need to scrub the exterior with a hard brush, remove the beard if they have any and wash the mussel shells well. When you finish set them aside in a bowl until the sauce is ready.

3. Before you add the mussels in the pot you may choose to puree all the ingredients with a hand mixer if you don’t like pieces of sliced onion in your sauce (after you remove the fresh oregano).
4. Once you add the mussels, pop the lid on, shake the pot and allow the mussels to steam open. They will take about 7min for the shells to open. If you overcook them they’ll shrivel. Take a spoon and scoop some of the sauce inside the shells. Enjoy with some rice, pasta or crusty bread.