Mussels In Red Chili Broth Recipes

MUSSELS IN RED CHILI BROTH

Steps:

• In a large pot heat the oil over medium heat.
• Saute garlic and onion 2 minutes, stirring frequently so garlic doesn't burn.
• Add the chili powder;cook, stirring, about 30 seconds.
• Add the mussels and all remaining ingredients.
• Cover and cook until mussels open, about 5 minute (Discard any that don't open).
• Serve in shallow bowls with the broth.

MUSSELS IN WINE BROTH

Steps:

• Just before cooking ~.
• Give the mussels a good scrub and rinse to remove any excess grit, make sure that they have already had their beards trimmed (if not then trim the beards with a pair of sharp scissors.) The mussels should be firmly closed. If any are open, give them a tap and see if they close. If they do not close, discard them.
• Using a large pot, melt the butter over a low heat. Add the shallots, garlic, chilie, and salt (optional.) Cook gently until the onions, garlic and chilie are softened. This could take up to 5 minutes or more. Be careful to watch closely at this stage making sure the butter or the onions do not start to brown. They must be translucent.
• Add the wine and zest and increase the heat. Boil until reduced by half. Doing this makes a rich broth. Add the mussels and season lightly with pepper. Stir and then cover the pot with a lid.
• After 2 minutes check the dish. Remove the mussels that have opened and transfer to serving bowl. Keep cooking the mussels in the pot still at a boil, removing them as they open. If there are any mussels that will not open discard them.
• Pour the broth over the bowl of mussels, sprinkle the dish with chopped parsley.
• Serve mussels in separate bowls with a good serving of broth, a wedge of lemon and a slice of thick crusty bread.
• NOTES.
• When you get the mussels home, remove them from any plastic and place the mussels in a bowl (this helps them to breathe.) Cover them with a clean, damp tea towel or cloth and refrigerate. Kept this way they should keep for two days.

STEAMED MUSSELS IN A RED CHILE BROTH

Steps:

• Roast the garlic and tomatoes in a preheated oven at 300°F for 1 hour. Set aside.
• To make the broth, soak the chiles in the stock and water for about 1 hour until softened and limp, puree in a blender and set aside.
• Heat 1 tbs of the olive oil in a pan and saute the garlic and tomato until reheated.
• Add the mussels, stir in the broth, cover, and steam for about 5 to 7 minutes until the mussels have opened.
• Discard any that remain closed.
• Taste and adjust the seasoning.
• Stir in the cream, if using, and serve immediately with a sprinkling of ground paprika, accompanied by toasted sourdough bread.