Tex-mex mussels. The delicate and tender mussels with a taste of the sea can really pack a flavor. Here there's smoke from a bourbon, sweetness from tomatoes, and heat from chili and Tabasco.
Recipe for mussels with jack d/tomato sauce
Tex-mex mussels. The delicate mussels with a taste of the sea can really take on some flavor. Here, they are paired with the smokiness of bourbon, the sweetness of tomatoes, and the heat from chili and Tabasco.
In my work with GastroFun PREMIUM, I am fortunate to meet many talented culinary profiles. Here, we were visited by Mikkel Wejdemann (Madmikkel), an expert in oysters and mussels.
Servings: people
Mussels with Jack D/tomato sauce
Tex-mex mussels. The delicate and tender mussels with a taste of the sea can really pack a flavor. Here there's smoke from a bourbon, sweetness from tomatoes, and heat from chili and Tabasco.
Equipment
- Cutting Board
- Knife
- Sieve
- Bowl
- Pot
Ingredients
- 750 gram Blue Mussels
- Oil for frying
- 2 pcs. Red Onion
- 2 cloves Garlic
- 2 pcs. Chili red
- 150 gram Jack Daniels or another whiskey/bourbon
- 1 can Chopped Tomatoes or peeled, passata
- 120 gram Ketchup
- Tabasco Sauce
- Salt and Pepper
Instructions
Preparing mussels
Preparing mussels- Remember that here in Denmark we have one of the best food safety controls in the world, so you can be sure that there are no bacteria in the mussels.
- Even though it's a safe food, there's still something you need to be aware of before you can eat the lovely mussels, especially if you choose to pick them yourself at the beach. Here, however, you need to ensure there are no industrial discharges nearby and that you pick them during months with an "r" in them. That is, not in May, June, July, and August.
- If there are any growths/algae on the shell, it's not a big deal. You can easily remove them, but they can stay on. It's mostly for aesthetic reasons that you should remove them, and you can do this with a knife.
- The next process is to ensure your mussels are alive. Although you bought them in a vacuum-sealed bag in the supermarket, they are still alive and should be when cooked. If they are not alive, you can get sick from eating them. Mussels generally close to protect themselves from predators, so you need to ensure they can close. You do this by tapping the ones that are open a couple of times on the table. They should slowly close (remember they are not fast). Those that do not close should be discarded. Some mussels have a "beard" which you can scrape off with a knife. If there is a hole in/broken shell, they should be discarded. If in doubt, it's always good to remember that mussels that have not opened after cooking should also be discarded.
- Pour all the mussels into a colander and rinse them under cold water from a tap.
Tex mex mussels
- Chop the red onion, garlic, and chili.
- Mix tomatoes and ketchup together in a bowl.
- Turn on the pot to high heat and add oil to it.
- Add the onion, garlic, and chili to the pot and let it fry a bit to develop some color.
- Add the alcohol and let it sit for 15 seconds before igniting it. Watch your eyebrows and make sure the extractor hood is off.
- Let it burn out and simmer a bit.
- Pour the mussels into the pot, put the lid on, and shake the pot.
- Let it steam for 3 minutes.
- Add the tomato/ketchup mixture and let it cook for 4 more minutes.
- Add a bit of Tabasco if desired; it should have a little kick.
- Taste the sauce with salt and pepper if needed.