I’ve had a hankering for seafood lately and decided this would be a good weekend to make an old classic (mango over soba noodles) and try out a new variation on a sauce for tasty, briny mussels. Normally, I opt for either Italian or Thai flavours with mussels but I came across a can of chipotles and decided I’d go Latin instead.
That’s the great thing about mussels: you can pretty much use anything that inspires you to make a delicious dinner!
3 tb canola oil
3 garlic cloves, minced
1 medium onion, diced
2 c crushed tomatoes
2 chipotle peppers, diced
1 ts salt
1 ts black pepper
1 ts cumin
1 ts chili flakes
1/2 ts chili powder
1/2 ts oregano
2 lbs mussels, cleaned
1 handful cilantro, roughly chopped
1. In a large (and wide, if you have it) pot, heat the oil to medium and add the onion and garlic. Sauté 5 minutes.
2. Add in the tomatoes, chiptoles, salt, pepper, cumin, chili flakes, chili powder and oregano. Reduce heat, cover and simmer for 10 minutes, stirring occasionally.
3. Add in 3/4 of the cilantro. Taste and adjust as necessary. Simmer another 15 minutes.
4. Turn up the heat to medium and add in the mussels. Cover and let the mussels steam for 7-9 minutes. Shake the pot a couple of times, ensuring the lid stays on so no steam escapes.
5. Plate the mussels and sauce, discarding any mussels that did not open. Top with remaining cilantro and serve with crusty bread.