Anyone have a Good Chilli Mussels recipe???

Question

And can I freeze the remains for another night?? How long can I freeze and kkep mussels for or how long do they keep unfrozen in the fridge?

Answer 1

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2 kg fresh mussels
1/4 cup dry white wine (or water)
lemons
fresh parsley
SAUCE
500 g ripe good-tasting tomatoes, skinned (Roma/Plum)
15 g butter or margarine
2 tablespoons olive oil
1 teaspoon paprika
2 teaspoons chopped fresh basil
salt and pepper
2 tablespoons tomato paste
1 large yellow onion, diced
2 cloves garlic, chopped finely
2 chilies, chopped (or a good teaspoon of bottled chopped chilli)

Not the one? See other Chilli Mussels Recipes
For 1 or 2 Main Dish
Australian Main Dish
Low Fat Main Dish
Mussels Main Dish
Spicy Main Dish
SAUCE: Chop the tomatoes.
Heat the butter/margarine and olive oil in a saucepan and fry the diced onions, chopped garlic and chillies until the onion is transparent, taking care not to let the garlic colour (it will taste bitter otherwise).
Add the paprika, basil and tomato paste and stir.
At this point, a little dry white wine (or water) may be added to loosen the sauce and then add the tomatoes, with a pinch of sugar.
Simmer for 40 minutes and then season with salt and pepper.
Clean the mussels and debeard (pull the hair away from the mussel).
Place the mussels and dry white wine (or water) in a pot over a high heat.
Cover with a firm lid to create steam from the liquid.
Steam the mussels and once they are fully open, strain all the liquid from the pot.
Discard any that haven't opened.
Add the chilli tomato sauce to the mussels and stir gently to coat all the mussels with the sauce.
Squeeze over half a lemon and garnish the dish with quartered lemons and chopped parsley.
Serve immediately, with lots of crusty bread to mop up the juices.

Answer 2

SPICY MUSSELS WITH CHINESE SEASONINGS

3 lbs. fresh mussels
1 tbsp. peanut oil
1 med. onion, finely chopped
2 tbsp. minced fresh ginger
3 cloves garlic, minced
1 tsp. "five spice powder"
1 1/2 c. rice or white wine
1/4 c. rice vinegar
2 tbsp. Chinese sesame oil
1/2 tsp. chili oil or to taste
Dash dark soy sauce or to taste
2 tbsp. minced fresh scallions

1. Scrub and debeard the mussels.

2. Heat oil in a saucepan large enough to hold the mussels with room to spare, or use a large wok. Add the onion, ginger and garlic and saute until tender but not brown. Stir in the five spice powder, rice wine and vinegar. Bring to a simmer.

3. Add the mussels, cover and cook over medium heat until the mussels have opened. Transfer the mussels to individual dishes; discarding any that have not opened.

4. Stir the sesame oil into the broth and add the chili oil and soy sauce to taste. Pour the broth over the mussels, garnish with scallions and serve. Yield: 6 first course servings.

Answer 3

No