Mussels in beer with chilli jam recipe
A quick, easy and tasty way to enjoy fresh seafood. Just add crusty bread for a filling, simple supper.
Ingredients
- 1 red onion, chopped
- 2 red peppers, diced
- 2 garlic cloves, diced
- 6 red chillies, deseeded and chopped
- 2 vine tomatoes, chopped
- 2 tbsp brown sugar
- 1 tsp Spanish smoked paprika
- 40 ml fish sauce
- 1 red onion, chopped
- 2 red peppers, diced
- 2 garlic cloves, diced
- 6 red chillies, deseeded and chopped
- 2 vine tomatoes, chopped
- 2 tbsp brown sugar
- 1 tsp Spanish smoked paprika
- 1.4 fl oz fish sauce
- 1 red onion, chopped
- 2 red peppers, diced
- 2 garlic cloves, diced
- 6 red chillies, deseeded and chopped
- 2 vine tomatoes, chopped
- 2 tbsp brown sugar
- 1 tsp Spanish smoked paprika
- 0.2 cup fish sauce
- 500 g fresh mussels
- 1 handful fresh oregano leaves
- 1 x 330ml/11floz bottle of beer (we like Estrella Galicia)
- 1 glug of extra-virgin olive oil, to serve
- 1 pinch sea salt flakes
- 17.6 oz fresh mussels
- 1 handful fresh oregano leaves
- 1 x 330ml/11floz bottle of beer (we like Estrella Galicia)
- 1 glug of extra-virgin olive oil, to serve
- 1 pinch sea salt flakes
- 17.6 oz fresh mussels
- 1 handful fresh oregano leaves
- 1 x 330ml/11floz bottle of beer (we like Estrella Galicia)
- 1 glug of extra-virgin olive oil, to serve
- 1 pinch sea salt flakes
Details
- Cuisine: Spanish
- Recipe Type: Mussels
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 40 mins
- Serves: 1
Step-by-step
- Sauté the red peppers and onions until quite dark in colour. Add the garlic and chillies and sauté for 10 minutes.
- Next add the cherry tomatoes and paprika, and sauté for a further 5 mins, before adding the sugar and the fish sauce.
- Cook out for 5–10 mins, blitz with a stick blender and chill.
- Clean and rinse the mussels discarding any broken shells.
- Heat a large saucepan until very hot. Add a little olive oil and add the mussels. Cover with a lid and cook for 3–4 minutes or until the mussels have opened.
- Next add 2 large tablespoons (or more if you like a bit more kick) of the chilli jam and stir through the mussels. Stir in a bottle of beer, season with a little salt and cover with the lid and cook for about 3–5 minutes or until all the mussels are opened. Mix through the oregano.
- To serve, spoon into a bowl, discarding any mussels that haven’t opened, and pour the sauce over the top of the mussels. Drizzle with extra-virgin olive oil and get stuck in.
This recipe is by Pilgrim Restaurant, for the Estrella Galicia Gastronomy Collection.
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