BEST EVER CHILLI MUSSELS (altered slightly from the one on Recipe Community)
Ingredients:1kg mussels, cleaned and debearded
3 cloves garlic, peeled
Small handful Parsley
40g Olive Oil
½ onion, peeled & halved
1 chilli, roughly cut
½ red capsicum, deseeded and roughly chopped
50g white wine
700g passata or jar of Dolmio Italian Herbs Pasta Sauce
35g red wine
Pepper, to taste
Serve with:
Crusty bread
Method:1. Clean and debeard mussels.
2. Place garlic and parsley in the TMX bowl and chop for
6 seconds – Speed 5. Scrape down.
3. Add oil and sauté for
3 mins – Varoma temperature – Speed 1.4. Add onion, chilli, capsicum and white wine and chop for
4 seconds – Speed 5. Scrape down.
5. Saute for
10 minutes – Varoma temperature – Speed 1.6. Add tomato passata OR Dolmios Sauce, red wine and pepper into TMX bowl.
7. Put mussels in large Varoma tray and place it on top of the the Thermomix bowl. Cook for
20 minutes – Varoma temperature – Speed 1.8. Place mussels in a large bowl and pour the sauce over the top.
Serve with crusty bread.
Hubby agrees with the person who wrote the original recipe...he says these are perfect.Photo:
Members' commentsTamG - This is an awesome recipe. I have cooked it twice now, I won't go back to cooking these on the stove. The sauce was just to our liking - not blow your head off spicy, but spicy enough for us. Cooking the mussels in the varoma is excellent - they open so well. It must just be easier for them to open if they don't have the sauce weighing it down. Thanks for the recipe.
