Santa Fe Chili Mussels

Serves: 4
Total Calories: 1,066


6 tablespoons olive oil
2 tablespoons finely chopped red onions
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
4 pounds New Zealand or black mussels scrubbed and debearded
16 whole dried chilies
1 teaspoon roasted chili paste
2 teaspoons Santa Fe chili powder
1 cup sliced onion
1/2 cup lemon grass stock or Chicken Stock
1/2 cup diced red bell pepper
1/4 cup chopped Thai or regular basil
1/4 cup Red or Green Bell Pepper Puree (red)
1/4 cup Tomato Puree
1 1/2 tablespoons Thai fish sauce
2 teaspoons Maggi sauce (optional)
4 sprigs basil (garnish)


Heat olive oil in a large deep skillet over high heat. Add chopped onions, garlic, and ginger and sauté until lightly browned, about 1 1/2 minutes. Add mussels, dried chilies, chili paste, and chili powder and cook, stirring constantly, 2 minutes. Add sliced onions, bell pepper, stock, pepper puree, tomato puree, chopped basil, fish sauce, and Maggi sauce and cook, stirring constantly, until mussels open, about 4 minutes; discard any unopened mussels. Transfer clams to a platter, garnish with basil, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 1,066
Calories from Fat: 373

This Santa Fe Chili Mussels recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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