Guajillo Chili Mussels are here for fantastic Friday night dinner!
A few years ago, I had mussels that changed my life. They were from 112 Eatery here in Minneapolis, and I’ve been thinking about them ever since. Unfortunately they’re no longer on the menu, which meant I had to attempt to come up with an at-home recipe that was as close as possible to those.
I’ll be honest, 112 Eatery is one of the most amazing restaurants in the cities, and recreating one of their recipes is near impossible. But I did my very best, playing with the flavors I remember (guajillo chilis, tomatoes, cilantro!) and adding a few of my own favorites (like garlic, ginger, saffron!).
The guajillo chiles bring a subtle spice with a deep rounded out flavor to the broth of the mussels – balanced out with acidic tomatoes, soulful saffron, and my favorites: garlic and ginger.
Have you worked with dried chiles before? For this recipe, I reconstitute the chilis in a bit of stock, after I’ve removed the seeds and sliced them into rings. Then, puree them into a paste, and the tomatoes.
Of course, mussels wouldn’t be mussels without a little wine, so go ahead and make sure you grab your favorite, because you’ll want to have a glass while these are cooking, and more importantly while eating.
The BEST part about mussels is that they’re so easy to make. They basically take no time at all. They’re actually very sustainable, and a cheaper seafood option that feels totally fancy and special!
As a single lady myself, I love that I can make a nice meal, have a glass of wine, and not spend a fortune! I portioned this recipe out for two – if you’re really hungry one could definitely eat it in a sitting – but nonetheless, it’s easily doubled for more!Print
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