Chile Mussels

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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1 tsp. olive oil
1 onion, finely sliced
2 cloves garlic, crushed
1 finger hot chile, thinly sliced
4 1/2 pounds cleaned, de-bearded Washington mussels
1 cup West Australian Riesling wine
1 18 oz. can peeled tomatoes, roughly chopped (undrained)
1 lemon, quartered
4 spring onions, thinly sliced


Heat a saucepan with a tight fitting lid, over medium heat. Add the oil, onions, garlic and chile and cook for 1 minute.

Add the mussels and wine, then replace the lid. Cook for about 2 minutes over high heat, then add the tomatoes and lemon; stir to promote even cooking. Replace the lid and cook for 2 minutes over high heat, then add the spring onions.

When the shells open, the mussels are ready. Serve in a large serving dish, accompanied by a finger bowl.

Recipe from Yankee Magazine.