Spicy Tomato and White Wine Mussels
Enjoy the ultimate seafood delight with this Spicy Tomato and White Wine Mussels recipe. Perfect for a hot summer's day, this dish pairs beautifully with a chilled glass of white wine, making it an ideal choice for a poolside feast. The tender mussels are enveloped in a fragrant, zesty tomato sauce infused with fresh herbs and spices, elevating the flavors to an unforgettable experience. Complete the meal with crusty bread to soak up the luscious sauce, ensuring that every bite is pure bliss!
3
Servings
N/A
Calories
14
Ingredients
Ingredients
fresh mussels
2 kg (cleaned and debearded)
dry white wine
1/4 cup (or water)
lemon
1 (juiced and quartered for garnish)
fresh parsley
to taste (chopped for garnish)
ripe tomatoes
500 g (skinned and chopped)
butter or margarine
15 g (for sautéing)
olive oil
2 tablespoons (for sautéing)
paprika
1 teaspoon
fresh basil
2 teaspoons (chopped)
salt and pepper
to taste
tomato paste
2 tablespoons
yellow onion
1 large (diced)
garlic cloves
2 (chopped finely)
chilies
2 (chopped (or substitute with 1 teaspoon bottled chopped chili))
Instructions
1
Start by preparing the sauce: Chop the ripe tomatoes and set them aside.
2
In a large saucepan, heat the butter (or margarine) and olive oil over medium heat. Once hot, add the diced yellow onion, chopped garlic, and chopped chilies. Sauté until the onion is translucent and fragrant, making sure not to brown the garlic to avoid bitterness.
3
Stir in the paprika, chopped basil, and tomato paste, allowing the mixture to cook for an additional 2-3 minutes, which will deepen the flavors.
4
Pour in a little dry white wine (or water) to help loosen the sauce, then add the chopped tomatoes along with a pinch of sugar to balance the acidity. Stir well.
5
Reduce the heat to low, cover, and simmer the sauce for 40 minutes, stirring occasionally. Season the sauce with salt and pepper to taste before removing it from the heat.
6
While the sauce simmers, prepare the mussels by cleaning them under cold running water and debearding them (removing the hairy strands). Discard any mussels that are open or damaged.
7
In a separate large pot, place the cleaned mussels along with the remaining dry white wine (or water) over high heat. Cover the pot with a firm lid to trap the steam.
8
Steam the mussels for about 5-7 minutes until they fully open. Discard any mussels that do not open.
9
Once cooked, strain the mussels from the pot, reserving the cooking liquid.
10
Gently combine the steamed mussels with the spicy tomato sauce in the saucepan, stirring lightly to ensure all the mussels are well-coated.
11
Squeeze the juice of half a lemon over the seafood, and garnish with quartered lemon wedges and freshly chopped parsley.
12
Serve immediately while hot, accompanied by crusty bread for dipping into the irresistible sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein in this recipe is 2 kg of fresh mussels.
How long should the tomato sauce simmer?
The tomato sauce should be simmered on low heat for 40 minutes.
What type of wine is recommended for this dish?
A dry white wine is recommended for both the sauce and for steaming the mussels.
Can I substitute the wine in this recipe?
Yes, you can substitute the dry white wine with water if preferred.
How do I prepare the mussels before cooking?
Mussels should be cleaned under cold running water and debearded by removing the hairy strands.
What should I do if a mussel is open before cooking?
Any mussels that are open or damaged before cooking should be discarded.
How long does it take to steam the mussels?
The mussels should be steamed for approximately 5 to 7 minutes until they fully open.
What if some mussels remain closed after steaming?
Any mussels that do not open after the steaming process should be discarded.
What garnish is used for this dish?
The dish is garnished with quartered lemon wedges and freshly chopped parsley.
What is the recommended side for serving with these mussels?
It is recommended to serve the mussels with crusty bread to soak up the spicy tomato sauce.
How many people does this recipe serve?
This recipe is designed to serve 3 people.
What ingredients are used to flavor the sauce?
The sauce is flavored with yellow onion, garlic, chilies, paprika, fresh basil, and tomato paste.
Why is sugar added to the tomato sauce?
A pinch of sugar is added to the sauce to help balance the acidity of the ripe tomatoes.
How do I avoid making the garlic bitter?
To avoid bitterness, ensure that the garlic is not browned during the sautéing process.
Can I use bottled chili instead of fresh?
Yes, you can substitute 2 fresh chopped chilies with 1 teaspoon of bottled chopped chili.
What herbs are included in this recipe?
The recipe uses fresh basil in the sauce and fresh parsley for the garnish.
What kind of oil and fat are used for sautéing?
The recipe uses 15g of butter (or margarine) and 2 tablespoons of olive oil.
What does it mean to 'debeard' a mussel?
Debearding refers to the process of removing the hairy strands found on the mussel shell.
How should the tomatoes be prepared?
The 500g of ripe tomatoes should be skinned and chopped before being added to the sauce.
What type of onion is used?
The recipe calls for one large yellow onion, diced.
Is margarine acceptable as a substitute for butter?
Yes, the recipe allows for the use of either butter or margarine for sautéing.
When is the lemon juice added?
The juice of half a lemon is squeezed over the seafood after the mussels and sauce have been combined.
How much tomato paste is required?
The recipe requires 2 tablespoons of tomato paste.
For what occasion is this dish suggested?
It is described as a perfect summer recipe, ideal for a poolside feast.
How much paprika is used in the sauce?
The recipe uses 1 teaspoon of paprika.
What do I do with the cooking liquid after steaming?
The recipe instructs to strain the mussels and reserve the cooking liquid.
How are the mussels combined with the sauce?
The steamed mussels are gently stirred into the spicy tomato sauce until they are well-coated.
Is the dish served hot or cold?
The dish should be served immediately while hot.
How are the mussels described in the text?
The mussels are described as tender and enveloped in a fragrant, zesty tomato sauce.
How much basil is needed?
The recipe calls for 2 teaspoons of chopped fresh basil.