A wonderful, simple, fresh chilli mussels recipe, with a delicious flavour. Serve with crusty bread to soak up all the sauce. This recipe uses the KSM150 Artisan Stand Mixer by KitchenAid with the Food Processor Attachment.
Ingredients
2 onions, peeled and halved
2 red chillies, stem removed
2 tbs olive oil
1/2 tsp saffron threads, soaked in 2 tablespoons hot water
300ml dry white wine
500ml fish stock
2 tbs tomato paste
Sea salt flakes and freshly ground black pepper
1kg fresh mussels, beards removed and cleaned
Several thyme sprigs
Method
For best results, use a KitchenAid® Stand Mixer and Food Processor Attachment.
Fit the Food Processor Attachment to the Stand Mixer with the slicing disc. Place the mixing bowl under the chute. Select 'thin' and turn to speed 10. Add the onions and chillies and slice
Add the oil to the KitchenAid® Copper Core 3.3L Braising pan. Place the pan over a medium low heat, add the onions and chillies and cook stirring for 5 minutes until the onions glisten and soften
Add the saffron thread mixture and cook 30 seconds. Add the wine, fish stock, tomato paste and season well with the salt and pepper. Bring to the boil, reduce the heat to low and simmer 5 minutes
Increase the heat to high, when the sauce is boiling add the mussels and thyme sprigs. Cover with the lid and cook 3-5 minutes, shaking the pan occasionally, until the mussels steam open
