Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, mussels in spicy sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
As the mussels open, the sauce flavors the briny meat in the shells. Crusty baguette is a must-have to soak up the extra sauce. Prep tip: Check the mussels while you clean them and discard any that are already open or that have cracked shells—they won't be fresh.
Mussels In Spicy Sauce is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Mussels In Spicy Sauce is something that I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook mussels in spicy sauce using 13 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Mussels In Spicy Sauce:
- Take 1 Kg Fresh mussels
- Get 1 Onion
- Take 1 Green pepper
- Prepare 2 Tomatoes
- Prepare 6 Garlic cloves
- Prepare Olive oil
- Take 100 g Tomato puree
- Get 3 Small dried Cayenne peppers
- Take Paprika powder
- Take Sugar
- Take Salt
- Get White wine
- Take Water
This recipe for Mussels in a Spicy Tomato Sauce really takes this shellfish to another level. The combination of ingredients in this dish brings out the. Cozze, or mussels, are a very popular dish in Italy, especially around Naples. It seems that just about every Italian American restaurant has some rendition of a mussels dish: alla Posillipo (spicy tomato sauce), alla marinara (mild fresh tomato sauce), and so on.
Instructions to make Mussels In Spicy Sauce:
- 1: Clean the mussel shells thoroughly with a scouring pad and leave to one side for later.
2: Chop the garlic, onion, pepper and tomato in very tiny pieces.
3: In a large cooking pot cover the base with olive oil and heat it up.
4: Add the garlic, onion, pepper, tomato and crushed cayenne peppers and fry until it is mushy.
5: Add the tomato puree, white wine, water, paprika, 1tsp of salt and 1tsp of sugar and stir.
- 6: Boil on medium to high heat until the wine and water has evaporated, leaving you with a nice and thick sauce.
7: Add the mussels and stir so that the sauce is mixed in with the mussels and continue boiling for 5 minutes on low heat.
8: Remove from heat and let it stand for a few minutes before serving.
9: Enjoy… With some fresh crusty bread dipped for dipping in the sauce!
Well, here is a spicy one. Served as part of Lidia Bastianich's Mussels in Spicy Tomato Sauce, there's no doubt about it. The sauce is savory and garlicky and has enough kick to save it from being pedestrian. For a spicier brew, you might use ground cayenne, but I preferred the subtler red pepper flakes. Place mussels in cold water and thoroughly brush; remove beards, if necessary, with a small knife.
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