Rating: 3.5 stars
10 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
  • 10 Ratings

Tender perfectly cooked mussels are dished up in a spicy, well-seasoned sauce. Toasted rustic bread is the ideal way to sop up the broth, although grilled bread would be equally tasty. The great part about mussels is that they’re easy to cook well, and they’re quite inexpensive compared to other seafood. Look for closed mussels with no chipped or cracked shells. Tap open mussels on the counter before cooking; if they don’t close, trash them (they’re dead). Make sure you clean them thoroughly too by rinsing them—and scrubbing gently if necessary—under cool running water. Love this dish? Try tossing the mussels and broth with linguine next time for a new twist.

Paige Grandjean


Credit: Greg DuPree

Recipe Summary

10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Melt butter in a large saucepan with a tight-fitting lid over medium heat. Add garlic and half of the chiles and season with salt and pepper. Cook, stirring constantly, until fragrant, about 1 minute. Add mussels, wine, and broth.

  • Bring to a simmer, cover, and cook until mussels open, 4 to 6 minutes. (Discard any mussels that remain closed.) Spoon mussels and broth into bowls and top with remaining chiles and parsley. Serve with bread.

Nutrition Facts

278 calories; fat 11g; saturated fat 5g; cholesterol 79mg; protein 28g; carbohydrates 12g; sodium 834mg; sugars 1g.