Spicy Steamed Mussels

Total Time:
40 min
20 min
20 min

s: 4 servings

  • 2 pounds mussels, washed and beards removed
  • 4 tablespoons vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 (2-inch piece) ginger, minced
  • 2 serrano chile peppers, seeded and diced
  • 1 teaspoon curry powder
  • 2 teaspoons ground coriander
  • 1/2 cup white wine
  • 1/4 cup water
  • 3 tablespoons heavy cream
  • Freshly ground black pepper
  • 1/2 bunch fresh cilantro, leaves chopped
  • 3 scallions, sliced
  • 1 lime, zested and juiced
  • 1 large ciabatta loaf, sliced into 1/2-inch thick diagonal slices
  • 2 tablespoons olive oil
  • Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed.

  • Heat a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil.

  • Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened.

  • Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour the liquid over the top of the mussels.

  • Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels.

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