Chile-Steamed Mussels with Green Olive Crostini

  • Total Time:
  • Servings: 8
KEY: Italian, Fast, Healthy, Staff Favorites

Related Video

More Videos
The Easiest Way to Shuck a Bunch of Oysters

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves, thinly sliced
  • 1 medium red onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 jalapeƱos, seeded and thinly sliced
  • 1 habanero, seeded and thinly sliced
  • 2 cups dry white wine
  • 1 cup tomato sauce
  • Salt and freshly ground pepper
  • 4 pounds black mussels, scrubbed and debearded
  • 4 scallions, thinly sliced
  • Green Olive Crostini, for serving

How to make this recipe

  1. In a large pot, heat the olive oil. Add the garlic, onion, bell pepper, jalapeños and habanero. Cook over moderately high heat, stirring occasionally, until the onion is golden, about 5 minutes. Add the wine and boil over high heat for 1 minute. Add the tomato sauce, season with salt and pepper and bring to a boil. Add the mussels, cover and cook, shaking the pot a few times until the mussels open, about 5 minutes; discard any that don't open. Divide the mussels and broth among 8 bowls; sprinkle with scallions and serve.

Suggested Pairing

Because good sparkling wine cuts through heat, it's an ideal pairing with spicy foods.

Contributed By Photo © Lucy Schaeffer Published November 2004

Related Video

More Videos
The Easiest Way to Shuck a Bunch of Oysters




477973 recipes/chile-steamed-mussels-green-olive-crostini 2013-12-06 Mario Batali italian|8|fast|healthy|staff-favorite november-2004 recipes,chile-steamed-mussels-green-olive-crostini 477973
Close