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.
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.
2½ pounds mussels,
▢2 tablespoon oil
▢¼ cup diced shallots
▢1-2 fresh red chilies, (such as Jalapeno or Serrano, seeded and chopped)
▢1½ tablespoon minced garlic
▢2 tablespoon tomato paste
▢¼ teaspoon sugar
▢½ teaspoon dried basil
▢¼ teaspoon dried thyme
▢1¼ pounds tomatoes, (diced)
▢¼ cup unsalted butter
▢1 cup dry white wine
▢a pinch of saffron, (optional)
Dry White Wine: You can use any white wine that isn't sweet and with high acidities, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, Pinot Blanc. The best substitution for dry white wine is chicken broth.
Red Chilli peppers: Use fresh red serrano or jalapeno peppers. The amount of chilli depends on how spicy you like your food to be. . The best substitution for fresh chili peppers is red chilli pepper flakes or a good quality hot sauce.
Store: The leftover can last up to 5 days in the fridge or up to 3 months in the freezer.