Chilli Stuffed Mussels Recipes

CHILLI STUFFED MUSSELS

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.