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Image of the mussels in the sauce with one shell open

Mussels in chilli red sauce

Course Main Course
Keyword chilli sauce, mussels, seafood
Prep Time 15 minutes
Cook Time 30 minutes
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.