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Spicy Tomato Mussels on Rice Recipe
Spicy Tomato Mussels on Rice
by Chef Boy Logro

Kusina Master is a 15-minute cooking show that features a step-by-step cooking guide and unfold excellent kitchen skills and unravel secrets to make cooking and food preparation effortless and fun.

Absolutely delicious! No shop-bought or restaurant mussels have ever compared to this simple but tasty dish. This spicy seafood recipe makes a fantastic meal for the family but can be easily increased for a stylish dinner party starter.



kusina ingredients 
  • 1.5kg mussels, beards removed
  • 1 brown onion, finely chopped
  • 1 tbsp tomato paste
  • 2 tbsp olive oil
  • 2 tsp sugar
  • 2 garlic cloves, crushed
  • 2 small red chillies, deseeded, finely chopped
  • 3 pcs tomatoes, finely chopped
  • ½ cup dry white wine
  • ½ cup canned pimientos (bellpepper)
  • 1 lemon, rind finely grated, juiced
  • Quick melt cheese to top
  • parsley leaves for garnish
  • cooked white rice, to serve
kusina instructions
1. Heat oil in a large, deep saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring, until onion is soft. Add tomato paste and cook for 1 minute.

2. Add tomato,pimientos, lemon rind, lemon juice, sugar and wine to pan. Stir until well combined. Increase heat to high. Bring sauce to the boil. Reduce heat to medium. Simmer, uncovered until thick. Season with salt and pepper.

3. Add mussels to sauce. Cover and cook, shaking pan occasionally, for 3 to 5 minutes or until mussel shells open. Discard unopened shells.

4. Ladle sauce and mussels into bowls with rice.

5. Sprinkle with cheese and place in salamander.

6. Garnish with parsley.

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