Chilli mussels

Chilli mussels

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

If I had a dollar for every mussel I have debearded to cook this recipe, I would be living on a luxury tropical island. As an apprentice, I would clean about 100 kilos of mussels a week – in fact, I’m surprised I even wanted to put this recipe in the book. But they taste so good, I had to!

Most people will tell you if a mussel doesn’t open, you shouldn’t eat it. From my twenty-three years’ experience I’ve found that, firstly, if the mussel is open and it doesn’t close when you tap it, don’t eat it. It’s dead! I find that the mussels that don’t open when you’re cooking them tend to have stronger muscles than the ones that open first. If you leave the unopened ones in just a little longer, you’ll find that they will open eventually and you can eat them.

See if you can source Kinkawooka mussels from Port Lincoln in South Australia for this dish. I’ve found them to be consistently great. Serve them with plenty of crusty bread and butter.

Ingredients

Quantity Ingredient
50g butter
3 garlic cloves, chopped
bunch spring onions, whites chopped, green tops thinly sliced to garnish
1kg live pot-ready mussels
400g diced tomatoes
375ml can beer
3 long red chillies, chopped
freshly ground black pepper
salt
1 tablespoon chopped coriander leaves, to garnish

Method

  1. Heat the butter in a large heavy-bottomed saucepan over medium–high heat. When it begins to foam, add the garlic and chopped spring onions and cook for about 2 minutes, stirring to prevent the mixture from burning.
  2. Add the mussels and stir well. Pour in the tomatoes, a good slug of beer and the chillies. Stir, then cover, and keeping the heat medium–high give the saucepan a shake to move and open the mussels as they cook. When the majority of mussels have opened, spoon them out into a large bowl to serve.
  3. Bring the sauce to the boil and season with pepper and perhaps a little salt.
  4. To serve, pour the sauce over the mussels and garnish with the spring onion tops and coriander.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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