Chili Mussels

(Jon Gabriel)
SERVES 4

用料  

Chili Mussels的做法  

1. 2 pounds mussels
   1 tablespoon butter or coconut oil
   1 medium yellow onion, diced
   1 garlic clove, peeled and chopped
   2 cups tomatoes, puréed
   1 teaspoon chili powder or fresh chili, or to taste
   ½ cup fresh basil leaves, finely shredded

2. Rinse and debeard all the mussels. Discard any open mussels that do not
   close when held under running water while applying pressure. Set aside.
   Heat the butter in a medium sauce pot on medium heat. Add the onion and
   sauté until it begins to color. Add the garlic and allow it to cook for 1
   minute. Add the tomatoes and chili powder.

3. Stir until the sauce is well
   heated, then remove it from the heat. Place the mussels in a large, empty pot
   on high heat. Heat the mussels covered for approximately 5 minutes or until
   they open. Place them in one large serving bowl or divide among four
   individual serving bowls. Distribute the sauce over the mussels. Stir and
   sprinkle with shredded basil leaves before serving.