Best 8 Mussels With Spicy Tomato Chili Sauce Recipes

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Discover a delightful culinary journey with our tantalizing Mussels with Spicy Tomato Chili Sauce. This delectable dish, brimming with the essence of the sea, is a symphony of flavors that will transport you to the shores of culinary bliss. Dive into a world of succulent mussels, plump and tender, enveloped in a vibrant and aromatic sauce that tantalizes your taste buds.

Alongside this main attraction, embark on a culinary adventure with our carefully curated collection of complementary recipes. Delight in the simplicity of Steamed Mussels, a classic preparation that allows the natural flavors of the mussels to shine through. Satisfy your cravings with Mussels Marinara, a beloved Italian dish that combines the sweetness of mussels with a rich and flavorful tomato sauce. Experience the unique flavors of Mussels with Coconut Curry Sauce, a harmonious blend of creamy coconut and aromatic spices. Explore the bold and fiery flavors of Mussels with Spicy Garlic Sauce, a dish that packs a punch and leaves you craving more.

Indulge in a culinary extravaganza with our Mussels with Spicy Tomato Chili Sauce, accompanied by a symphony of complementary recipes that cater to every palate. Prepare to be captivated by the exquisite flavors of the sea, perfectly complemented by a medley of tantalizing sauces and preparations. Let your taste buds embark on a journey of culinary delight as you explore the depths of mussel-inspired dishes.

Let's cook with our recipes!

CHILLI MUSSELS RECIPE



Chilli Mussels Recipe image

These Chilli Mussels are cooked in a slightly spicy tomato-based broth that has a fantastic taste. A quick dish that can be ready in less than 30 minutes.

Provided by Rika

Categories     Appetizer

Number Of Ingredients 13

2½ pounds mussels
2 tbsp oil
¼ cup diced shallots
1-2 fresh red chilies ( (such as Jalapeno or Serrano, seeded and chopped) )
1½ tbsp minced garlic
2 tbsp tomato paste
¼ tsp sugar
½ tsp dried basil
¼ tsp dried thyme
1¼ pounds tomatoes ((diced))
¼ cup unsalted butter
1 cup dry white wine
a pinch of saffron ((optional))

Steps:

  • Soak mussels in cold salt water (3 cups + ¼ cup salt) for about 15 minutes. Discard open mussels, scrub the shells, de-beard, and rinse until the water runs clear.
  • In a large pot, heat oil over medium-high heat. Cook shallots and red chili peppers for 30 seconds. Cook garlic, for 30 seconds, cook tomato paste and sugar for 1 minute. Cook dried basil and thyme for 1 minute. Keep stirring.
  • Add diced tomatoes. Bring to a boil, lower the heat to medium-low and simmer, uncovered, for 15-20 minutes or until slightly thickened.
  • Increase the heat to high. Add dry white wine, butter, saffron, and the cleaned mussels into the pot. Cover the pan, cook for about 6 minutes or until the mussels have opened.

Nutrition Facts : Calories 491 kcal, Carbohydrate 19 g, Protein 20 g, Fat 34 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 101 mg, Sodium 493 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

15-MINUTE MUSSELS IN SPICY TOMATO SAUCE



15-Minute Mussels in Spicy Tomato Sauce image

San Marzano plum tomatoes-known for their pure tomato flavor-are the secret supermarket find in this super quick simmering sauce. Available in shelf-stable boxes as well as cans, their perfect balance of sweetness and acidity make them worth seeking out. As the mussels open, the sauce flavors the briny meat in the shells. Crusty baguette is a must-have to soak up the extra sauce. Serve with mixed greens tossed with Italian vinaigrette. Prep tip: Check the mussels while you clean them and discard any that are already open or that have cracked shells-they won't be fresh.

Provided by Marianne Williams

Time 15m

Yield Serves 4 (serving size: 2 cups)

Number Of Ingredients 14

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons finely chopped shallot
1 ounce prosciutto, diced
2 teaspoons finely chopped garlic
1/2 teaspoon crushed red pepper
1 cup chopped boxed or canned San Marzano tomatoes (such as Pomi)
1/2 cup dry white wine
1 teaspoon granulated sugar
3/8 teaspoon kosher salt
2 pounds mussels, scrubbed and debearded
2 tablespoons chopped fresh flat-leaf parsley, divided
Lemon wedges (optional)
8 (1/2-oz.) whole-wheat baguette slices, toasted

Steps:

  • Heat olive oil and butter in a large Dutch oven over medium-high until butter melts and starts to foam, about 1 minute. Add shallot and prosciutto; cook, stirring occasionally, until shallot is translucent and prosciutto is crisp, about 5 minutes. Add garlic and crushed red pepper; cook, stirring often, until fragrant, about 1 minute. Add tomatoes, wine, sugar, and salt; bring to a simmer.
  • Add mussels to sauce. Cover and cook until mussels start to open, 4 to 5 minutes. (Discard any mussels that do not open.) Stir in 1 tablespoon parsley. Lightly toss, and spoon into 4 bowls. Top with remaining 1 tablespoon parsley and, if desired, lemon wedges. Serve with bread.

Nutrition Facts : Calories 376, Carbohydrate 26 g, Fat 10 g, Fiber 2 g, Protein 38 g, SaturatedFat 3 g, Sodium 548 mg, Sugar 4 g, UnsaturatedFat 5 g

MUSSELS IN SPICY RED SAUCE



Mussels in Spicy Red Sauce image

I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
1 tablespoon minced garlic (6 cloves)
1 to 2 teaspoons crushed red pepper
1 cup white wine
2 cups Red Sauce or Fra Diavlo Sauce, recipes follow
3 pounds medium mussels, scrubbed, de-bearded, rinsed and drained
2 tablespoons freshly chopped parsley leaves
Two 35-ounce cans plum tomatoes in juice
6 tablespoons olive oil
2 bay leaves
1 head (about 12 medium cloves) garlic, peeled and finely chopped
2 medium onions (about 12 ounces), cut in 1/4-inch dice
2 medium carrots (about 8 ounces), cut in 1/4-inch dice
1 1/2 teaspoons dried oregano
2 tablespoons tomato paste
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 large cloves garlic, chopped (about 1/4 cup)
1 1/2 teaspoons crushed red pepper
2 cups Red Sauce, recipe above
One 8-ounce bottle clam juice
Kosher or sea salt

Steps:

  • Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
  • Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
  • Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
  • Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
  • In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
  • Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
  • Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
  • This sauce will keep 10 days in a well-sealed container in the refrigerator.
  • Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
  • Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
  • Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.

MUSSELS WITH SPICY TOMATO OIL AND GRILLED BREAD



Mussels with Spicy Tomato Oil and Grilled Bread image

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

Provided by Andy Baraghani

Categories     Bon Appétit     Shellfish     Mussel     Tomato     Dinner     Summer

Yield 4 servings

Number Of Ingredients 10

1/3 cup olive oil
3 garlic cloves, thinly sliced
1 pound tomatoes, cored, seeded, coarsely chopped
2 tablespoons chili oil
1/2 teaspoon fennel seeds, lightly crushed
Kosher salt
3 pounds mussels, scrubbed, debearded
2 tablespoons unsalted butter
3 tablespoons finely chopped chives
4 slices country-style bread, grilled

Steps:

  • Heat oil in a large saucepan over medium. Cook garlic, stirring occasionally, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer garlic to a small bowl. Increase heat to medium-high and add tomatoes to oil. Cook, pressing down on tomatoes using a wooden spoon until they are very soft and broken down, 8-10 minutes; pluck out peels. Stir in chili oil and fennel seeds; season with salt. Add mussels, cover, and cook, shaking pan occasionally, until mussels open, 5-8 minutes (discard any mussels that don't open). Using a slotted spoon, transfer mussels to shallow bowls.
  • Add butter to tomato oil and stir until melted and incorporated. Taste and adjust seasoning. Ladle oil over mussels and top with chives and fried garlic. Serve with grilled bread.

SPICY MUSSELS WITH WHITE WINE



Spicy Mussels with White Wine image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

3 tablespoons olive oil
1/2 Spanish onion, thinly sliced
4 large garlic cloves, chopped
2 teaspoons fennel seeds
1 teaspoon dried crushed red pepper
1/2 teaspoon salt, plus more for seasoning
1 cup dry white wine
2 (1/4-inch-thick) lemon slices
1/2 cup chopped fresh parsley leaves
2 1/2 pounds fresh mussels, scrubbed, debearded
1/2 cup chopped seeded tomatoes
8 slices crusty Italian bread, sliced 1/2-inch thick
Olive oil

Steps:

  • Heat grill to high.
  • Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
  • Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley.
  • Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.

MUSSELS WITH SPICY TOMATO-CHILI SAUCE



Mussels with Spicy Tomato-Chili Sauce image

Categories     Tomato     Appetizer     Quick & Easy     Dinner     Mussel     Jalapeño     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 onion, chopped
1/4 cup tomato paste
3 tablespoons black bean garlic sauce*
3 tablespoons minced seeded jalapeño chilies
1 14 1/2-ounce can diced tomatoes with juice
1 cup fish stock or bottled clam juice
2 pounds mussels, scrubbed, debearded
*Available at Asian markets and in the Asian foods section of some supermarkets.

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add onion; sauté 5 minutes. Mix in tomato paste, black bean sauce and jalapeños, then tomatoes and fish stock. Bring to boil. Add mussels. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Ladle mussels and tomato mixture into bowls and serve.

STUFFED MUSSELS IN SPICY TOMATO SAUCE



Stuffed Mussels in Spicy Tomato Sauce image

Stuffed mussels is a favorite throughout Italy. In Tuscany alone there are at least three traditional dishes to my knowledge. This is how they cook 'em up in Livorno. See the video for this recipe at the following link: http://www.youtube.com/watch?v=u0Hs-RczKLo

Provided by alfrescoacsi

Categories     Mussels

Time 1h45m

Yield 24 stuffed mussels, 4-6 serving(s)

Number Of Ingredients 18

24 large mussels (about 15 oz.)
10 ounces ground beef
3 ounces stale crusty bread
1 1/2 cups broth
1 tablespoon minced flat leaf parsley
1 garlic clove (minced)
ground black pepper (20 turns of pepper mill)
3 -4 tablespoons grated parmesan cheese
1 egg
1 teaspoon salt
25 ounces crushed peeled tomatoes
2 garlic cloves (minced)
1 tablespoon minced flat leaf parsley
1 small chili pepper (minced)
6 tablespoons extra-virgin olive oil
liquid released from mussels
1 teaspoon salt
1 tablespoon minced flat leaf parsley

Steps:

  • Beard and clean mussels.
  • Open mussels over bowl to collect liquid. Set aside.
  • Cut stale bread up into cubes, place in bowl and moisten with broth. Let stand till bread has softened.
  • Squeeze bread well of all liquid. Mix all the stuffing ingredients well in a bowl.
  • Stuff mussels placing a heaping tablespoon of the stuffing on an open shell, press the two shells shut and wipe off the stuffing that squishes out.
  • Make the tomato sauce: Sauté garlic, chili pepper and parsley in the oil over medium heat (do not let garlic brown). Add the crushed peeled tomatoes, stir and then add the mussel juice you've kept aside. Let sauce simmer for about 15 minutes.
  • Gently place mussels into pan, cover and let mussels stew for about half an hour or until stuffing has cooked through.
  • Serve and garnish with a sprinkling of parsley.

MUSSELS WITH TOMATOES & CHILLI



Mussels with tomatoes & chilli image

This spicy seafood recipe makes a fantastic meal for two but can be easily increased for a stylish dinner party starter

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Yield Serves 2

Number Of Ingredients 10

2 ripe tomatoes
2 tbsp olive oil
1 garlic clove , finely chopped
1 shallot , finely chopped
1 red or green chilli , deseeded and finely chopped
small glass dry white wine
1 tsp tomato paste
pinch of sugar
1kg cleaned mussels
good handful basil leaves

Steps:

  • Put the tomatoes in a heatproof bowl. Cover with boiling water, leave for 3 mins, then drain and peel. Quarter the tomatoes and scoop out and discard the seeds using a teaspoon. Roughly chop the tomato flesh.
  • Heat the oil in a large pan with a tight- fitting lid. Add the garlic, shallot and chilli, then gently fry for 2-3 mins until softened. Pour in the wine and add the tomatoes, paste, sugar and seasoning (mussels are naturally salty so take care with the salt). Stir well and simmer for 2 mins.
  • Tip in the mussels and give them a stir. Cover tightly and steam for 3-4 mins, shaking the pan halfway through, until the shells have opened.
  • Discard any shells that remain shut, then divide the mussels between two bowls and add the basil leaves. Provide a large bowl for the empty shells.

Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6.5 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.16 milligram of sodium

Tips:

  • Prep the Mussels: Before cooking, inspect the mussels for any open shells or broken shells. Discard any mussels that are not tightly closed. Rinse the mussels thoroughly under cold water to remove any sand or debris.
  • Cooking the Mussels: Use a large pot or Dutch oven to cook the mussels. This will allow the mussels to steam evenly and prevent overcrowding. Cook the mussels over medium-high heat, covered, until they are fully open, about 5-7 minutes.
  • Make the Spicy Tomato Chili Sauce: While the mussels are cooking, make the spicy tomato chili sauce. Use fresh, ripe tomatoes for the best flavor. Add chili peppers, garlic, and ginger to taste. Simmer the sauce until it is slightly thickened and flavorful.
  • Combine the Mussels and Sauce: Once the mussels are cooked, transfer them to a large bowl. Pour the spicy tomato chili sauce over the mussels and stir gently to coat. Serve the mussels immediately with crusty bread or rice.
  • Garnish: For a finishing touch, garnish the mussels with chopped parsley or cilantro. You can also serve the mussels with lemon wedges for a refreshing zing.

Conclusion:

Mussels with Spicy Tomato Chili Sauce is a delicious and easy-to-make seafood dish. It is perfect for a quick and flavorful weeknight meal or a special occasion dinner. The combination of tender mussels, spicy tomato sauce, and aromatic herbs creates a dish that is both satisfying and unforgettable. So, gather your ingredients, put on your apron, and let's get cooking!

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