Mussels in beer with chilli jam recipe

A quick, easy and tasty way to enjoy fresh seafood. Just add crusty bread for a filling, simple supper.

Ingredients

  Metric  Cups  Imperial  For the chilli jam

• 1 red onion, chopped
• 2 red peppers, diced
• 2 garlic cloves, diced
• 6 red chillies, deseeded and chopped
• 2 vine tomatoes, chopped
• 2 tbsp brown sugar
• 1 tsp Spanish smoked paprika
• 40 ml fish sauce

• 1 red onion, chopped
• 2 red peppers, diced
• 2 garlic cloves, diced
• 6 red chillies, deseeded and chopped
• 2 vine tomatoes, chopped
• 2 tbsp brown sugar
• 1 tsp Spanish smoked paprika
• 1.4 fl oz fish sauce

• 1 red onion, chopped
• 2 red peppers, diced
• 2 garlic cloves, diced
• 6 red chillies, deseeded and chopped
• 2 vine tomatoes, chopped
• 2 tbsp brown sugar
• 1 tsp Spanish smoked paprika
• 0.2 cup fish sauce

For the mussels

• 500 g fresh mussels
• 1 handful fresh oregano leaves
• 1 x 330ml/11floz bottle of beer (we like Estrella Galicia)
• 1 glug of extra-virgin olive oil, to serve
• 1 pinch sea salt flakes

• 17.6 oz fresh mussels
• 1 handful fresh oregano leaves
• 1 x 330ml/11floz bottle of beer (we like Estrella Galicia)
• 1 glug of extra-virgin olive oil, to serve
• 1 pinch sea salt flakes

• 17.6 oz fresh mussels
• 1 handful fresh oregano leaves
• 1 x 330ml/11floz bottle of beer (we like Estrella Galicia)
• 1 glug of extra-virgin olive oil, to serve
• 1 pinch sea salt flakes

Details

• Cuisine: Spanish
• Recipe Type: Mussels
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Serves: 1

Step-by-step

1. Sauté the red peppers and onions until quite dark in colour. Add the garlic and chillies and sauté for 10 minutes.
2. Next add the cherry tomatoes and paprika, and sauté for a further 5 mins, before adding the sugar and the fish sauce.
3. Cook out for 5–10 mins, blitz with a stick blender and chill.
4. Clean and rinse the mussels discarding any broken shells.
5. Heat a large saucepan until very hot. Add a little olive oil and add the mussels. Cover with a lid and cook for 3–4 minutes or until the mussels have opened.
6. Next add 2 large tablespoons (or more if you like a bit more kick) of the chilli jam and stir through the mussels. Stir in a bottle of beer, season with a little salt and cover with the lid and cook for about 3–5 minutes or until all the mussels are opened. Mix through the oregano.
7. To serve, spoon into a bowl, discarding any mussels that haven’t opened, and pour the sauce over the top of the mussels. Drizzle with extra-virgin olive oil and get stuck in.