Spicy Steamed Mussels

  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: s: 4 servings
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Ingredients

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

Directions

  1. Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed.
  2. 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.
  3. 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.
  4. 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.
  5. 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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