Mejillones con Salsa Picante (Mussels with Spicy Sauce)
Mejillones con Salsa Picante (Mussels with Spicy Sauce) is a traditional Spanish recipe for a classic starter of steamed mussel meats served on a bed of spicy tomato sauce. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Mussels with Spicy Sauce (Mejillones con Salsa Picante).
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Mejillones con Salsa Picante (Mussels with Spicy Sauce): A Spanish recipe for a starter of steamed mussel meats served on a bed of spicy tomato sauce.
Ingredients:
2kg fresh mussels
2 garlic cloves, finely chopped
1 red bell pepper, de-seeded and finely chopped
1/4 onion, very finely chopped
5 tbsp oil
250ml passata (sieved tomatoes)
a few basil leaves, shredded
1/4 cayenne chilli, minced
Method:
Wash, scrub and de-beard the mussels. Discard any that are not closed, or which do not close when rapped on the worktop. Place a 1cm depth of water in a large pot, add the mussels, place a tight-fitting lid on top and steam over medium heat for about 4 minutes, shaking the pan occasionally, until the mussels have opened.
Drain the mussels and remove the meats from the shells.
In the meantime, heat the oil in a frying pan. Add the onions and fry the onion, bell pepper and garlic for about 4 minutes or until soft. Add the chilli then stir in the passata and basil. Bring to a simmer and cook for 10 minutes, to thicken. Take off the heat and purée in a blender until smooth.
Pour the sauce into serving dishes and arrange the mussel meats attractively in the sauce.
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