spicy mussels

spicy mussels

This rich spicy mussels sauce was inspired by a dish served at our neighborhood Italian bistro. Their sauce is so good, I sop up every last drop with the crusty bread they serve along side. The shellfish release moisture as they steam, so you only need a few cups of the sauce to start the process. Harissa is a Tunisian hot chili pepper paste made from red chilies, cumin, caraway, garlic and olive oil. It is easy to make, but I pick it up in the ethnic section of my grocery store. It adds a bit of kick to a flank steak marinade or some homemade hummus. The fire-roasted tomatoes add a smoky flavor.

spicy mussels

Print Recipe
Serves: 4 Cooking Time: 30 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 leak, chopped, white part only
  • 3 tablespoons garlic, minced
  • ¼ teaspoon chili powder
  • ½ cup white wine
  • 2 tablespoons harissa, adjust for desired spice
  • 1 (14.5 ounce) can fire-roasted tomatoes, smooth in blender
  • ¼ cup butter
  • 4 pounds mussels, scrubbed
  • garnish: lemon juice and chopped parsley

Instructions

1

In Dutch oven on cook top burner heat 1 tablespoon olive oil over medium heat.

2

Add leak, garlic and chili powder. Sweat until transparent.

3

Add wine and cook two minutes.

4

Add harissa, fire roasted tomatoes and butter, simmer for 5 minutes.

5

Meanwhile, remove the beards and scrub the mussel shells.

6

Add the uncooked mussels and continue to simmer until the shells open. Discard any unopened shells.

7

Spoon into bowls and include some of the sauce.

8

Garnish with a dash of lemon and chopped parsley.

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