Submitted by : Veselina Zheleva
Duration : 1 hour 30 minute
Serve : 4
2 kg (4 lbs) mussels with the shells
2 onions (shallots) – cut into small pieces
1 red pepper (cut into small pieces)
5 cloves garlic, minced
200 ml. chili sauce (the one I have is very mild, that is why I used so much, if your chili sauce is very hot, you can mix it with a little bit tomato puree, or just use the amount you want)
1/4 cup parsley, chopped
2 glasses white wine
5 table spoons olive oil
1 teaspoon dried thyme
Pinch of red pepper flakes
salt & pepper
- Heat a deep sauté pan, wok, or medium pot (whatever you use, make sure you have a lid for it) over medium-high heat.
- Since mussels double their volume, probably you will cook them on parts.
- I used a medium pot, and had to cook the mussels on 3 parts.
- So I divided all of the ingredients in 3, and started with the first batch.
- Heat the olive oil. Add the shallots, garlic, peppers and spices and cook until golden brown. Add the chili sauce and cook for another minute. Add the white wine and wait until heated up. Add the mussels, stir everything and put the lid on. Cook until mussels open (about 5-7 mins), as stirring occasionally.
- Repeat the same for all of the mussels.
- Serve and eat immediately.
- Steamed mussels are very easy and quick meal to do, but before you get to the cooking part, there are some preparation procedures to be followed.
- First of all whisk together 1/2 cup of flour and 4 cups of water in a large mixing bowl. Add the mussels to the flour-water mixture, topping off with water as needed to cover all of them. Keep the mussels for an hour to soak in order for the sand to disgorge, if any.
- Pour the mussels in your sink, under cold water and begun to rinse and scrub them (I used the rough side of a sponge). Remove all beards.
- Discard any mussels with cracked shells or any with open shells, that don’t close when tapped.