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Mussels with Smoked Chilli Broth


This recipe showcases Habanero Chilli


100ml olive oil
½ red onion, chopped
4 garlic cloves
1 dried, smoked habanero chilli, chopped
900g fresh mussels, cleaned and drained (discard any that remain open after cleaning)
250ml white wine
150ml passata
salt and freshly ground black pepper
bunch fresh parsley, chopped
crusty bread, to serve


Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 5-6 minutes, or until softened and just starting to brown.

Add the dried chilli, the clams, white wine, passata and season, to taste, with salt and freshly ground black pepper.

Cover the pan with a lid and steam the clams for 4-5 minutes, shaking the pan occasionally, until all of the clams have opened. Discard any clams that have not opened after five minutes.

To serve, stir in the fresh parsley and spoon into bowls. Serve with crusty bread.

Source: Simon Rimmer - Something for the Weekend

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