Chilli Stuffed Mussels Recipes

Steps:

• Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
• Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
• Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
• Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

Steps:

• Chilli Tomatoe Sauce:.
• Heat oil in a large saucepan over medium heat.
• add onion and cook, stirring for 5 mins or until soft and golden.
• Add the garlic, chillies and paprika, cook for about 30 seconds, or until fragrant.
• Increase the heat to high and add the mussels, wine, sherry and a large pinch of salt.
• Stir everything together, then cover and cook, shaking the pan occasionally, for 3-4 minutes, or until the mussels pop open.
• Discard any that did not open.
• Remove the mussels from the pan and leave until cool enough to handle.
• While the mussels are cooling, stir the crushed tomatoes into the sauce along with the thyme and sugar.
• Bring to the boil and allow to boil for approx 15 mins or until thick and pulpy.
• Meanwhile, when the mussels are cool enough to handle, pull them out of their shells and set aside. Pull the shells apart at their hinges into two halves.
• Choose the biggest halves, remove any muscle with a sharp knife, then rinse well, pat dry with paper towels.
• Finely chop the mussel meat, stir it through the sauce, then take the sauce off the heat.
• Spoon the sauce into the mussel shells and sit them on a foil-lined baking tray.
• Preheat the broiler to high.
• Topping:.
• combine the cheese, breadcrumbs and parsley and sprinkle it over the mussels.
• Drizzle with olive oil, then put the baking tray under the broiler for 2-3 mins or until topping is crisp and golden.

Steps:

• Scrub the mussels really well and remove the beards. Discard any with damaged shells and those that don't shut tight when tapped on the edge of the sink. Rinse well. Put all the mussels in a medium saucepan and cover with a tight-fitting lid. Place over a high heat and cook for 2 mins, shaking the pan halfway, until all the shells have steamed open but the mussels are only just cooked. Discard any that don't open. Tip into a colander and leave to cool.
• Tear the bread into rough pieces, put in a food processor and blend into crumbs. Rub the walnuts between your hands to remove some of the papery skins. Add the walnuts, butter, garlic, lemon juice and Parmesan to the crumbs. Season with a good pinch of salt and ground black pepper. Blitz until all the ingredients begin to blend. Add the herbs to the stuffing and blend until combined with the butter.
• Heat the grill to its hottest setting. Take each mussel and carefully prise off one half of each shell. Drain away any excess liquid. Place the mussels in their remaining shells on a small baking tray. Using a teaspoon and your finger, divide the stuffing mixture between each mussel shell, making sure the mussel itself is fully covered. Place the tray fairly close to the grill and cook for about 2 mins until the stuffing is pale golden brown and the mussels are hot and surrounded by the melted butter. Transfer the shells to 2 plates and eat straight away.

Steps:

• SAUCE: Chop the tomatoes.
• Heat the butter/margarine and olive oil in a saucepan and fry the diced onions, chopped garlic and chillies until the onion is transparent, taking care not to let the garlic colour (it will taste bitter otherwise).
• Add the paprika, basil and tomato paste and stir.
• At this point, a little dry white wine (or water) may be added to loosen the sauce and then add the tomatoes, with a pinch of sugar.
• Simmer for 40 minutes and then season with salt and pepper.
• Clean the mussels and debeard (pull the hair away from the mussel).
• Place the mussels and dry white wine (or water) in a pot over a high heat.
• Cover with a firm lid to create steam from the liquid.
• Steam the mussels and once they are fully open, strain all the liquid from the pot.
• Discard any that haven't opened.
• Add the chilli tomato sauce to the mussels and stir gently to coat all the mussels with the sauce.
• Squeeze over half a lemon and garnish the dish with quartered lemons and chopped parsley.
• Serve immediately, with lots of crusty bread to mop up the juices.