Spicy Chilli Mussels
I remember going to Perth, Western Australia once to visit some friends and take a short holiday and I had one of the best spicy mussels in the world at Fremantle Market or Freo as they like to call it.
When I got back home, I knew I had to make it. And make it just as delicious.
I realized the key to great spicy Mussels was to get the black lip ones and they sold some at cold storage supermarket but sadly they don’t carry them very frequently or most of the times when I get them it is always near expiry.
So I tried the next best alternative which was the local green Mussels which were sold by the local fishmongers at the wet market.
The one at my place sold a kg of fresh Mussels for $2 (SGD). Unbelievable price and value. The cold storage ones were 750 grams for $19.95. Ingredients for the dish was also bought at the vegetable seller for $4 all in.
The wine and some other ingredients had to be purchased at the supermarket but the costing for my dish has significantly become cheaper!
These days I do my marketing at the wet market. Cheaper, fresher and you get to choose what you need.
My version of the spicy chilli mussels bears the following characteristics. Sweet, sour, spicy, salty.
Recipe – serving for four
Green Mussels 1 kg
Yellow Onions (Medium) 2 whole
Tomatoes 6 whole
White wine – sauvignon blanc 2 cups
Garlic 5 wedges
Red chilli 2 pieces
Red chilli padi 5 pieces
Tomato paste 3 tablespoons
Brown Sugar 1 tablespoon
Sea salt 1/2 teaspoon
1. Heat a saucepan with 2 tablespoons of olive oil. Add minced garlic slices to fry till fragrant.
2. Slice and chop the yellow onions and stir-fry the onions until they turn transparent. Slice all the chillis and add into the pot to fry. Add salt and sugar.
3. Chop and discard the insides of the tomatoes and add to the saucepan and continue to cook with the rest of the ingredients until soften. Add tomato paste. Squeeze juice of 2 lemon and grate in the rind of one lemon. Add a bay leaf. Continue to cook until ingredients become a thick pulpy texture.
4. Taste test the mixture, it should be spicy, sour, salty and sweet. If so, it is done and the spicy sauce is ready.
5. Wash Mussels and remove any “beards” or barnacles.
6. Add two tablespoons of olive oil into another pot and fry minced garlic. Add the Mussels to the pot. Add the white wine. Turn the heat up and cover the lid to steam cook the Mussels. You know the mussels are cooked when they all open up. Discard those that did not open.
7. Add spicy sauce and mix well. Serve with a toasted garlic baguette.