2 lbs mussels
1/2 cup chicken broth
1 small onion, chopped
1 Bay leaf
5 garlic cloves, chopped or sliced
2 Tbsp tomato paste
1 Tbsp honey
1-2 fresh red chili peppers
1/2 tsp cumin
1 Tbsp red or white vinegar
1 cup white wine
Salt to taste
Crushed black pepper to taste
4 Tbsp butter
2 Tbsp parsley, chopped
2 scallion, chopped
4 Tbsp Olive oil
Heat olive oil on medium heat in deep skillet or pan. Sauté onion along with bay leaf till onion becomes translucent.
Add in garlic and cook for a minute.
Stir in tomato paste and cook for 2-3 minutes. Add in honey, fresh red chili peppers, salt, pepper, cumin and vinegar and combine everything well.
Add in wine and cook for 3-4 minutes.
Add in mussels along with chicken broth. Cook for 6-7 minutes till all mussels are open.
Remove the mussels to a separate pot or bowl. To the sauce, stir in butter and cook for a few minutes till the sauce thickens up. Add back in mussels along with parsley and scallions. Stir well.
Serve in a bowl along with bread, pasta, zoodles or salad.
The number of chilies added into the recipe depend on how much heat you want in your sauce. If the peppers are mild, use two or you can limit it to one.
It’s very common in Portugal to add chorizo, their spicy sausage. There is something about the spicy sausage and mussels together. Just brown up the chorizo pieces along with the onion.
Add in a splash of cream, from half to one cup, to make a creamier and saucier version.