spicy mussels

In this recipe the best of South-America and French kitchen come together. I have cooked mussels in a bit of white wine, fresh garlic, 1/2 a fresh jalapeño pepper & 1/2 a fresh cayenne pepper. And with the help of the spicy peppers you have a full flavour

1 (out of 3)

Pescatarians

No

07.07.2020: ovenbaked spicy mussels

editor's note

I learned how to prepare mussels by a team of field marketing ladies. That worked for a Dutch brand in mussels (Koninklijke Prins & Dingemanse). Each year this team of dedicated ladies cooked mussels in the Dutch Makro branches. And my role was to coordinate these field marketing events. This was an exciting job. For I had to write recipes and instructions. Secure there was sufficient stock in each branch. And communicate with all stakeholders on the status of sales. And the Prins & Dingemanse ladies made a lot of sales. Their recipe for cooking mussels was a hit. That I updated a bit by adding fresh peppers

ingredients

  1. 1 kilo of mussels
  2. 1 red onion
  3. 2 cloves of garlic
  4. 1/2 jalapeno peppper
  5. 1/2 cayenne pepper
  6. 1/2 zucchini (or courgette)
  7. 1 tomato
  8. 1/2 cup of white wine
  9. 1/2 of water

alternative ingredients

☜☟☞

zucchini ☜☟☞ courgette

☜☟☞

TOOLS

  • a Knife
  • a spatula or spoon
  • a Cutting Board
  • a pan
  • a Lid or Plate 
  • a Spatula
  • a Sieve or Colander
  • a clean Kitch Towel

steps (PREP. & ACTUAL COOKING)

  1. Wash and sieve mussels (3 times)
  2. Wash & towel dry tomato, zucchini and peppers
  3. Peel onion and knobs of garlic
  4. Cut onion into 4 wedges
  5. Cut cloves of garlic in half
  6. Hull tomato
  7. Cut tomato into 4 wedges
  8. Cut slices of zucchini
  9. Add wine and water to pan
  10. Turn on heat
  11. Get the mix of water and wine to boil fast
  12. Add peppers, zucchini, garlic and onions
  13. Wait until the lot is boiling again
  14. Wait 2 minutes
  15. So you know all ingredients already have been cooked
  16. Add mussels
  17. Give the lot a got stir
  18. Close pan with lid or plate
  19. Wait until liquids are boiling again
  20. Stir the lot again
  21. Close the lid again
  22. And let all liquids and juices come to boil again
  23. When all mussels opened their shells
  24. If not, repeat step 20-22
  25. You can pour the contents of your pan into a sieve or colander
  26. Serve as hot as possible
share this recipe:
WhatsApp
Email
Print

Still hungry? Here’s more

Hand mashed potatoes

Hand mashed potatoes provide more structure than the French version of purée. And this bite comes in handy when you mix boiled potatoes with the warm juices of cooked vegetables. Like chicory, fermented white cabbage or kale. This cooking tip is about mashing cooked potatoes with a fork or an old school potato masher. That will need less hassle, than the usage of a kitchen processor or an electric handmixer.

Read More

H & HAM sandwich

This H & HAM sandwich is not to be missed. In case you like the strong sour taste of horseradish sauce. That is made of grated horseradish and vinegar. Together with cooked ham and French cornichons you have sufficient ammunition to fill a Turkish bread. That is shortly toasted. Before buttering its interiors with store-bought horseradish sauce

Read More