Scottish Mussels in roasted Tomato and Pepper sauce

Rope grown Scottish mussels, cooked in a sauce made from roasted tomato, red pepper, onion, garlic, chilli, fish stock, white wine and coriander.

One of my favourite ways to cook mussels, guaranteed to bring flavour to your diner table. The secret of the flavour comes from the roasted sauce, which brings a rich deeply satisfying flavour to the dish. Serve with some nice sour dough or crusty bread.

Many people are put off cooking mussels at home because they think it is either hard or too time consuming. In reality it is very easy, to prepare the mussels simply rinse them in water, then soak them in water for 10-15 minutes, discarding any that stay open. To clean them scrape any barnacles off the shells and remove the beards by pulling them gently then cut them off with kitchen scissors. Rinse them well under running water, then they are ready to cook – which takes a matter of minutes, and is easy to tell because they open when they are cooked.

Note: to cook this recipe you require a wide, deep pan with a tight fitting lid.

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Serves two people

Preparation 45 minutes, cooking time less than 10 minutes.

 

Ingredients and method

For the roasted tomato sauce:

2 small red onions – roast whole

1 medium white onion – roast whole

1 Romano pepper – remove stalk and seeds

2 red chillies – remove stalk and seeds

4 plum tomatoes

2 round tomatoes

6 cloves garlic

Method: Pre heat your oven to 220°c. Place the tomatoes, onions, chilli, garlic and pepper on the tray and roast for 30 minutes. Remove from oven and allow to cool. Remove the skins from the tomatoes, chilli, peppers, garlic and onion. Place all in a mini blender or food processor and blitz until a smooth sauce is made.

For the main dish

1 kg rope grown mussels – see opening notes for cleaning instructions

1-2 tbsp. olive oil

1/2 glass dry white wine

500ml fish stock

1 tsp brown sugar

Salt and pepper – to taste

3 tbsp. roughly chopped coriander

Method: Heat 1-2 tbsp. of olive oil in the pan over a medium heat. Add the roasted sauce along with the white wine, fish stock, sugar, black pepper and a little salt – take care not to add too much as there is salt in the stock. Bring to the boil then simmer for 5-10 minutes.

Add the chopped coriander, stir well, then add the cleaned mussels. Increase the heat until sauce starts to bubble then place the lid on the pan, reduce heat slightly and leave to cook for 3 minutes. Carefully remove lid and look at the mussels, they are ready when they open (see picture for example) if necessary replace lid and cook for further minute. It is important not to over cook the mussels as they will turn rubbery.

Ladle into pre warmed bowls and serve straight away with some nice sourdough or crusty bread to soak up the wonderous sauce.

 

 

 

 

Mussels in Laksa Broth

Mussels cooked in my Laksa broth, with tofu, spring onions, chilli and coriander.

This recipe is a great way of using the Laksa paste in my Laksa recipe. Mussels work very well with their slightly sweet taste complimenting the Laksa broth. Serve either as a starter or a main course along with some noodles.

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Serves two

Cooking time 10 minutes

Ingredients and method

Half of Laksa paste – see my Laksa recipe if making this first

2 Kg live rope grown Mussels – see below for preparation

Handful of pre fried Tofu pieces

3 large red chillies – cut into thin strips

3 spring onions – cut on diagonal

Handful of fresh coriander leaf – roughly chop

500ml coconut milk

500ml fish stock

1 tbsp. fish sauce

1 tbsp. dark soy sauce

1 tbsp. brown sugar

1.5 tbsp. vegetable oil

To prepare mussels: Rinse thoroughly under running water, then soak mussels in a large bowl of water for 10 minutes. Discard water, rinse again then discard any mussels that are already open. Remove beards (most will pull off, but some may require scissors)  and scrape off any barnacles. Set aside ready to cook.

To cook: Start by heating 1.5 tbsp. vegetable oil in a deep soup/stock pot (you need one with a lid) over a medium high heat. Add the curry paste and fry (stirring frequently) for 6-7 minutes until the paste is very aromatic and starts to split from the oil. Make sure you do not burn the paste, add a little of the fish stock if it catches on the pan. Next add the fish stock and the coconut milk, stir until combined then bring to boil then reduce to a simmer. Add the tofu pieces, 1 tbsp. fish sauce, 1 tbsp. soy sauce and 1 tbsp. brown sugar then stir well until combined. Add the cleaned mussels then increase heat to bring back to a simmer, place the lid on the pan,  and let the mussels cook for 3 minutes. Next add the sliced chilli, spring onions and coriander, replace lid and simmer for a further minute then serve.

Please browse my many other recipes including my original Laksa

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