Spicy Tahong
Recipe GLPR64b54a2375e890
Tender mussels cooked in a bold, aromatic sauce of minced Thai chilies, garlic, and tomato with bell pepper and onion. This spicy seafood dish is quick to prepare and bursting with heat and flavor from the fresh chili peppers and fragrant garlic base.
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Ingredients
4 tablespoons olive oil
6 to 7 cloves garlic, peeled and minced
6 to 7 Thai chili peppers, stemmed and minced
1 small onion, peeled and thinly sliced
1 small bell pepper, cored, seeded and cut into thin strips
2 pounds mussels, shelled
1/4 cup tomato sauce
2 tablespoons dry sherry
Salt and pepper to taste
Directions
Heat the olive oil in a wide pan over medium heat until shimmering.
Add the minced garlic and Thai chili peppers to the hot oil. Stir continuously for 1 to 2 minutes until the mixture becomes fragrant and the raw garlic flavor mellows. Increase the heat to high.
Add the sliced onion and bell pepper strips to the pan. Cook, stirring often, for about 1 minute until the vegetables are tender but still maintain a slight crispness.
Add the shelled mussels to the pan and cook for 4 to 5 minutes, stirring occasionally to ensure even cooking.
Pour in the tomato sauce and dry sherry. Continue cooking for 4 to 5 minutes, stirring regularly, until the mussels are fully cooked through and the sauce has melded with the other ingredients. Season with salt and pepper to taste.
