Brighten your table with these Chilled Spicy Mussels with Pickled Vegetables, featuring tender mussels coated in a bold, spicy tomato sauce and layered with tangy, colorful pickled veggies — a refreshing seafood dish packed with bold flavors and perfect for summer spreads. #spicymussels #pickledvegetables
For the Mussels:
1.5 lbs (700g) fresh mussels, cleaned and debearded
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup crushed tomatoes
2 tablespoons tomato paste
1 tablespoon chili paste or sambal oelek
1/2 teaspoon smoked paprika
1 bay leaf
1/2 cup white wine
Salt and pepper, to taste
For the Pickled Vegetables:
1/2 cup carrots, julienned
1/2 cup cucumber, thinly sliced
1/2 small red onion, thinly sliced
1/2 cup rice vinegar
1/2 cup water
2 tablespoons sugar
1 teaspoon salt
In a small saucepan, combine rice vinegar, water, sugar, and salt. Bring to a simmer and pour over the carrots, cucumber, and red onion. Let sit for at least 30 minutes or refrigerate until ready to use.
Heat olive oil in a large pan over medium heat. Add onion and garlic, sautéing until fragrant.
Stir in tomato paste, crushed tomatoes, chili paste, smoked paprika, and bay leaf.
Pour in white wine and let simmer for 5 minutes.
Add mussels, cover, and steam for 5–7 minutes, shaking the pan occasionally until mussels open. Discard any that do not open.
Remove mussels from the pan and allow to cool completely.
Arrange the chilled mussels on a platter. Spoon spicy tomato sauce over them and top with pickled vegetables.
Serve chilled or at room temperature.
Adjust the level of spiciness by increasing or reducing the amount of chili paste.
Mussels can be made ahead and refrigerated until serving.
For a citrusy twist, add lemon zest to the pickled vegetable mix.