Mussels with fermented chilli sugo

Name: Chilli mussels recipe
Yield: 4
Ingredients: 2kg scrubbed mussels (see notes); 60ml white wine; Garlic toasts, to serve; 300g long red chillies; 2.00 small garlic clove, crushed; 2 tsp caster sugar; 20.00 ml extra virgin olive oil; 400g can crushed tomatoes; 20.00 ml finely chopped basil; 20.00 ml finely chopped flat-leaf parsley, plus extra leaves to serve

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by Jason Staudt

CHEF

Aug 13, 2023

“Classic flavours with a little twist of fermented chilli will make this dish a hit at any dinner table. People need to eat more shellfish in general. Oysters, shellfish, clams: all of those are filters of the sea and such a great source of protein. And the farmers, they’re amazing at what they do, and take care of the area they’re in.” – Jason Staudt

2kg scrubbed mussels (see notes)
1/4 cup (60ml) white wine
Garlic toasts, to serve

Fermented chilli

300g long red chillies
1 small garlic clove, crushed
2 tsp caster sugar

Tomato sugo (sauce)

1 tbs extra virgin olive oil
1 small garlic clove, crushed
400g can crushed tomatoes
1 tbs finely chopped basil
1 tbs finely chopped flat-leaf parsley, plus extra leaves to serve

Method

1.

For the fermented chilli, place all ingredients and 1/4 tsp fine salt in a food processor and whiz until a coarse texture. Transfer to an airtight container, cover and stand at room temperature for 3-5 days, ‘burping’ the container each day by opening then closing the lid. Transfer to a sterilised jar, seal and store in the fridge until required (see notes).
2.

For the sugo, heat oil in a large saucepan over medium heat. Cook the garlic for 30 seconds, then add remaining ingredients. Bring to a simmer. Cook for 25 minutes or until a thick sauce. Remove from heat. Season with fermented chilli to taste. Set aside.
3.

Heat a large pot over high heat. Carefully add mussels. Cook for 15-30 seconds, then add wine, scraping bottom of pan with a wooden spoon. Cook for a further 20-30 seconds, then add the fermented chilli sugo. Bring to a simmer and cook, covered, shaking pan frequently, for 1-2 minutes until mussels are open. Sprinkle with extra parsley and serve immediately with garlic toasts.

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Recipe Notes

Begin this recipe at least 3 days ahead.

Fermented chilli makes about 1 cup and will last for up to 2 weeks in the fridge. For how to sterilise jars, head here. You can buy vacuum-sealed mussels from fishmongers or supermarkets. Only open packet when ready to cook. If using loose mussels, place in a colander over a bowl, cover with a damp tea towel and store for up to 2 days in the bottom of your fridge (the coldest place). Wait until ready to cook to clean and debeard mussels.