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Spiced Mussels By Dave Watson

Spiced Mussels


100g Chorizo, skin removed and diced

2 Banana shallots finely chopped

or one small red onion finely chopped

2.5cm Piece of fresh ginger cut into fine strips

1⁄2 tsp Kashmiri chilli powder

3 Medium sized tomatoes chopped

1 Long red chilli, seeds removed and cut into thin strips

2 x 500g Packs of ready cooked mussels in white wine sauce

2 or 3 spring onions sliced at an angle

2tbsp Crème fraiche

Handful of fresh coriander chopped


Heat a large pan, add the chorizo and dry fry it until it starts to release its oil and the chorizo just starts to crisp up.

Add a good splash of vegetable oil and add the shallots and fresh ginger and cook

for around 5 minutes until the shallots are softened down.

Add the chilli powder and cook for a minute stirring it all together

Add the chopped tomatoes and about two thirds of the red chilli, season with salt and

pepper and give it all another good stir. Cook it all down for about 5 minutes.

Open the packs of mussels and empty them with the sauce into the pan.

Bring the pan to a simmer, cover with a lid and cook for 4 to 5 minutes stirring once

or twice.

Turn the heat right down and add the crème fraiche and give it a good stir

Serve in bowls with the sauce and garnish with the sliced spring onions, the

remaining sliced red chilli and the chopped coriander

Some fresh crusty bread is a must to mop up the sauce.


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