Best chilli mussel recipe ever - Main dishes fish

Author: Eric Schneider

Main dishes fish Seafood recipes Seafood One dish meal

by nessp80, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Main dishes - fish. After many attempts to perfect my own recipe , I've come up with this and I have had many people tell me that these are the best mussels they have ever had.

Best Chilli Mussels EVER!
The 20 BEST Ways to Cook Mussels
Skinnymixer's Chilli Mussels
Best Darned Mussels You Ever Had
What is the best way to cook chilli mussels?
How long do you cook mussels for in boiling water?
How to cook mussels in basil coconut sauce?
How do you cook mussels in a stir fry pan?

Best Chilli Mussels EVER!

Recipe Best Chilli Mussels EVER! by nessp80, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Main dishes - fish.
Provided by: THERMOMIX ® RECIPE
Yields: 2 servings
Number of ingredients: 12

Ingredients:

1000 grams mussels, cleaned
3 cloves garlic
--- small handful of parsley
40 grams olive oil
Half an onion, roughly chopped
half a red capsicum, deseeded and roughly chopped
1 large red chilli
50 grams white wine
700 grams Tomato Pasata
35 grams red wine
freshly ground white pepper to taste
Crusty Bread

How to cook:

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Notes: Best Darned Mussels You Ever Had Recipe, 2 tablespoons sugar 1 cup margarine 2 tablespoons extra virgin olive oil directions Clean and debeard mussels and throw away any open ones. In …

Perfect Chilli Mussels 1

02/12/2009 · Textachef brings you the first video of the best chilli mussel recipe ever. Try it for yourself Get the recipe at www.textachef.com.au

The 20 BEST Ways to Cook Mussels

This great collection of Mussel Recipes will give you a new appreciation for that underrated mollusk! One of my favorites is this easy Mussel Curry:
Provided by: GypsyPlate
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 17

Ingredients:

How to cook:

Wash mussels thoroughly if fresh. If you are using packaged mussels, thaw according to directions and and retain the mussel juice, as it adds good flavors.
Chop onions, tomato, ginger, garlic and green onions. Remember to wear gloves when handling scotch bonnet peppers and wash your hands immediately. Discard the seeds and only use the flesh of scotch bonnet peppers.
Heat oil on medium heat and add onion, garlic and ginger. sauté for 3-4 minutes until the onion becomes a bit translucent. Add the curry powder and turn down the heat and cook for 3 minutes to toast the curry, which will bring out the flavors of the spices from the curry blend.
Add the diced green onions and half of parsley. Turn up the heat and add the mussels. Give it a stir. Add tomatoes, finely chopped scotch bonnet peppers or green chilies, salt and black pepper. Let it simmer for a couple of minutes.
Stir in coconut milk and simmer for 2 minutes.
Add beer and bring it to a boil and cook for 4-5 minutes until the mussels open.
Finish it off with fresh lemon juice and garnish it with cilantro and parsley.

Notes: Chilli Mussels, Instructions Soak mussels in cold salt water (3 cups + ¼ cup salt) for about 15 minutes. Discard open mussels, scrub the shells, In a large pot, heat …

Skinnymixer's Chilli Mussels

My dad LOVES mussels, and with Easter around the corner I thought it was a perfect excuse to get back in to the kitchen and cooking for this amazingly supportive community. Cooking your mussels in your Thermo cooker is not only really quick, but they turn out plumper and less rubbery according to my family (I’ll take their word on this one…) – This has a great kick to it, but you can always reduce the chilli content for a more […]
Provided by: Skinnymixers
Total time: 27 minutes
Cook time: 17 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 11

Ingredients:

1 medium brown onion (peeled, quartered)
3 cloves of garlic (peeled)
3 fresh long red chillies (roughly chopped (you can deseed them and reduce the amount for mild))
30 g olive oil
400 g tin of diced tomato (I recommend Ardmona)
30 g tomato paste
1 tbsp stock concentrate
100 g water
1 kg fresh mussels (debearded)
handful of fresh continental parsley (roughly chopped)
2 tsp capers (optional)

Nutrition:

How to cook:

Add onion, garlic and chilli to mixer bowl. Chop for 3-5 sec/speed 5/MC on. Scrape bowl down.
Add remaining ingredients, except for the mussels and serving ingredients. Cook for 10 min/steaming temp/speed 1/MC off.Put the deep steaming tray in place to avoid splatter in your kitchen.
Put the mussels into the deep steaming tray and cook for a further 7 min/steaming temp/speed 2 or until mussels are opened and cooked.
Stir through the sauce and mussels into a serving bowl, top with parsley and capers and enjoy!

Notes: Best Ever Chili Recipe, Add the onion, bell pepper and garlic and sauté until almost tender. Brown the ground beef and cook and crumble until brown. Add in Remaining Ingredients: Add in the beef broth, …

Best Darned Mussels You Ever Had

After many attempts to perfect my own recipe , I've come up with this and I have had many people tell me that these are the best mussels they have ever had. I hope you enjoy these as much as we do.
Provided by: FoodFromSicily
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 13

Ingredients:

6 lbs fresh mussels (cleaned and debearded with open mussels discarded)
1 lb linguine
2 cups semi- sweet white wine
1 quart chicken stock (I use the kind in the paper box)
1 whole bulb of garlic
1 lemon, juice of, fresh
2 tablespoons parsley
1 tablespoon paprika
1 teaspoon fresh ground black pepper
2 teaspoons kosher salt
2 tablespoons sugar
1 cup margarine
2 tablespoons extra virgin olive oil

Nutrition:

How to cook:

Clean and debeard mussels and throw away any open ones.
In med. or 2 quart sauce pan: Chop entire bulb of garlic and saute in the margarine and olive oil. about 10 minutes on a med-low flame (do not brown).
Add salt and pepper, parsley and paprika to the garlic.
Add chicken stock and lemon juice and simmer. (15-20 minutes).
Add wine and sugar and simmer on a low flame, while bringing seprate pot of salted water to boil for the linguine.
While linguine is boiling: transfer the wine sauce to a large stock pot or lobster pot and turn on medium-high flame. Add mussels and cover.
When linguine is still al dente: Remove from water and drain well and add to the mussels and sauce and cover.
Turn heat down to a simmer, and toss every few minutes until all the mussels have opened and linguine is tender.
Serve with Italian bread if you like.

Notes: Cozze Pomodoro e Peperoncino (Chilli Tomato Mussels), This chilli tomato mussels dish is all done and dusted start to finish in 15 minutes. Hard to believe… but true. A couple of minutes to chop onion, garlic, …