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Author Topic: Chilli mussels  (Read 7251 times)

Offline Lucy

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Chilli mussels
« on: January 21, 2011, 11:49:01 am »
We made the chilli mussels tonic and they were tender enough, but the flavor of the sauce didn.t really permeate the mussels. Anyone else notice the same? I wonder if it would work to 'baste' the mussels with the sauce as they are cooking?
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Offline fundj&e

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Re: Chilli mussels
« Reply #1 on: January 21, 2011, 12:14:27 pm »
Thanks for feed back, now that I know I will finish off in the oven cooking less before hand. Are you following the recipe on page 106 in the EDC? I would cook for 10 min and then 5mins in the very hot oven sauce and mussels, with my own napolitana sauce that has been precooked. I use parsley instead of thyme.   

ciao
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i don't need a recipe i'm italian

Offline Lucy

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Re: Chilli mussels
« Reply #2 on: January 22, 2011, 01:55:06 am »
Thanks so much for that, I'll try that next time.  :)So you don't follow the EDC recipe for the sauce?
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Offline fundj&e

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Re: Chilli mussels
« Reply #3 on: January 22, 2011, 02:47:49 am »
You can follow the EDC recipe for the sauce just cook it longer.
 Cook 20 mins then place the varoma with the mussels and cook for 12- 15  mins more. I also add few mussels while copping the garlic and chilli
Ciao
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i don't need a recipe i'm italian
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