Salsa Roja Mussels

Salsa Roja Mussels

  • Time 55minutes
  • Serves 2
  • Difficulty Average


1. 4 red peppers, deseeded and diced
2. 2 small red onions, diced
3. 6 plum tomatoes
4. 6 cloves garlic
5. 2 red chilis
6. 2 bay leaves
7. Extra virgin olive oil to drizzle
8. 60ml red wine vinegar
9. 1200g mussels (600g per person)
10. Sliced red chilis, spring onions, and coriander for garnish


Salsa Roja Sauce

  1. Preheat your oven to 180° degrees.
  2.  In a small roasting tray, combine diced red peppers, small red onions, plum tomatoes, cloves of garlic, red chilis, and bay leaves.
  3.  Drizzle extra virgin olive oil over the mixture.
  4.  Bake in the preheated oven for 40 minutes until the ingredients are soft.
  5. Place the roasted mixture under a hot grill until slightly charred.
  6. Let the roasted mixture cool to room temperature.
  7.  Add 60ml of red wine vinegar to the cooled mixture.
  8. Blend the mixture until smooth or until it reaches the consistency of a jar of pasta sauce.
  9. Chill the blended salsa roja in the refrigerator.



  1. Add mussels to a pan.
  2. Pour the salsa roja sauce over the mussels in the pan, this should be no more than half full.
  3. Add a splash of water to the pan.
  4. Cover with a tight-fitted lid and cook for five minutes, shaking the pan occasionally, until most of the mussels have opened.
  5. Spoon them into warmed bowls and pour over the salsa roja left in the pan.
  6. Garnish with sliced red chilis, spring onions, and coriander.

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