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

For the chilli jam For the mussels

Details

  • Cuisine: Spanish
  • Recipe Type: Mussels
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 1

Step-by-step

  1. Sauté the red peppers and onions until quite dark in colour. Add the garlic and chillies and sauté for 10 minutes.
  2. Next add the cherry tomatoes and paprika, and sauté for a further 5 mins, before adding the sugar and the fish sauce.
  3. Cook out for 5–10 mins, blitz with a stick blender and chill.
  4. Clean and rinse the mussels discarding any broken shells.
  5. 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.
  6. 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.
  7. 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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Mussels rassa

Turmeric and lime mussels

Mussels with beer and coriander

 

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