Mussels and sweetcorn in a scotch bonnet sauce
By OcadoLife
Published on 11 September 2023
Low-prep and loaded with flavour, this wallet-friendly recipe for baked Mussels and Sweetcorn in a Scotch Bonnet Sauce was created by zero-waste chef Fatima Tarkleman, and is a delicious way to hero juicy, sustainable seafood. The roasted red-pepper sauce has just the right amount of spice and heat – make sure you’ve got plenty of crusty bread to mop it all up with.
Time and servings
1 hr 5 minsTotal time
4Servings
10 minsPrep time
55 minsCooking time
Ingredients
- 2 red or orange peppers, ½ roughly chopped, ½ sliced
- 7 garlic cloves, unpeeled
- 4 tbsp olive oil
- 1 tsp fine sea salt
- 1 scotch bonnet, deseeded if you like
- ½ tsp ground nutmeg
- 1 tsp smoked paprika
- 1 tbsp sherry vinegar
- ½ onion, sliced
- 200g frozen sweetcorn
- 1kg mussels, scrubbed and debearded
- 1 small handful thai basil (optional)
- 4 slices bread, to serve
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the chopped peppers in a large baking tray with the garlic, oil and ½ tsp salt; toss to coat. Roast for 30 mins, until softened and charred. Remove and leave to cool a little.Step 2
Squeeze the roasted garlic flesh out of its skin. Whizz in a blender with the roasted peppers, scotch bonnet, nutmeg, paprika, sherry vinegar, remaining ½ tsp salt and 200ml just-boiled water until smooth.Step 3
Increase the oven to 220°C/200°C fan/gas 7. In the same tray, bake the sliced peppers and onion for 10 mins.Step 4
Add the frozen sweetcorn and the mussels to the tray. Pour over the sauce and cover tightly with foil. Bake for 12-15 mins or until the mussels have opened, stirring halfway.Step 5
Discard any mussels that didn’t open. Scatter over the basil leaves (if using). Serve with bread to mop up the sauce.