- Saffron: It's commonly used in Mediterannean, Asian, and European cuisine. It's a staple ingredient for paella and it's also one of the most expensive spices in the world.
Ingredient Substitution: If you can't find saffron in your area, feel free to skip it.
- Diced tomatoes: You can use fresh or canned diced tomatoes. In this recipe, I personally used fresh diced tomatoes. If you are going to use canned products, make sure to pick the one with no salt added.
- Dry White Wine: You can use any white wine that isn't sweet and with high acidities, such as Sauvignon Blanc, Pinot Grigio, Pinot Gris, or Pinot Blanc.
Ingredient Substitution: A great substitute for dry white wine is chicken broth.
- Red Chilli peppers: You can use fresh red serrano or jalapeno peppers. The amount of chilli depends on how spicy you like your food to be.
Ingredient Substitution: Dried red chilli pepper flakes or a good quality hot sauce.
Step 1. Clean and Prepare the Mussels
You need to soak, scrub, de-beard, and rinse the mussels before cooking.
Step 2. Prepare the Broth
In a large pot, heat oil over medium-high heat. Cook shallots, garlic, tomato paste, chilli peppers, and herbs for 1-2 minutes.
Add diced tomatoes and bring them to a boil. Simmer for about 20 minutes on low heat, stirring occasionally.
Step 3. Cook the Mussels
Increase the heat to high. Add dry white wine, butter, saffron, and mussels.
Cover the pot and cook for about 6 minutes or until the mussels have opened.
How long are mussels good for in the refrigerator or freezer?
You can store the leftover mussels in the fridge for up to 5 days or up to 3 months in the freezer. The food should register at least 165°F on a food thermometer when safely reheated.
Can I use frozen mussels?
Yes, you can. Just thaw the mussels in the refrigerator overnight or run under cold water to thaw before cooking.