Spicy Mussels in White Wine SauceSpicy Mussels in White Wine Sauce
For full recipe: http://mexicanappetizersandmore.com/spicy-mussels-white-wine-sauce/
*Mejillones Picante al Vino Blanco*
Posted by Mexican Appetizers and More on Monday, July 11, 2016
Mejillones Picante al Vino Blanco
Spicy Mussels in White Wine Sauce ahhhh!!!! Now these guys are just absolutely delicious!
Once again here I am bringing you another seafood appetizer, of course! Can I ever lay off seafood appetizers? At least for a while, or should I change the name to my blog to “Seafood Appetizers and More?!” hehe! Hey, but this time this spectacular appetizer is not only a Mexican Seafood appetizer but one with a Mexicali spicy twist! Oh wait all my Mexican appetizers have a spicy twist! 🙂
Here I’ve added very simple ingredients to create this exceptionally delectable Mexican appetizer.
They say garlic is the magic ingredient to most dishes and that is certainly a fact here. But there’s another spectacular ingredient that makes up this dish and take a guess what that is?? Come on take a guess?!
OK give up?! It is the Serrano Pepper!!
For those of you that are not familiar with the heat of a serrano pepper, let me give you an idea….On the Scoville Scale a serrano pepper is at 10,000 to 23,000 Scoville Heat Units whereas a jalapeno is only at 2,500 to 8,000 SHU! So for those of you that are familiar with jalapenos, these guys are a little hotter.
But what is so nice about this Mexican appetizer is that the heat is quite subtle, it’s a heat you actually want in this dish, it enhances the flavor of the mussels! And for you heat lovers out there, just add an extra serrano pepper to this dish and walla!!!
So what are all the ingredients?? Listen to how simple, ready?!
- mussels (of course)
- white wine
- chicken broth
- serrano pepper
- olive oil
- salt and pepper
So you see, these are quite accessible ingredients and easy to get….but best of all extremely easy and wonderfully tasteful appetizer!
So let’s get ready for my Spicy Mussels in White Wine Sauce!
Spicy Mussels in White Wine Sauce
|Prep time||20 minutes|
|Cook time||20 minutes|
|Total time||40 minutes|
- 2 Pounds mussels (cleaned)
- 1/4 cup white wine
- 2 Cloves fresh garlic (finely chopped)
- 1/2 cup white onion (chopped)
- 1/2 unsalted stick butter
- 1 cup chicken broth
- 1 lemon (quartered)
- 3 Tablespoons cilantro (chopped)
- salt and pepper (to taste)
- 1 serrano
- 1 clove garlic
- 1/4 cup olive oil
|Clean mussels of any algae with a small brush if needed. Scrape barnacles if needed with a small knife (careful not to cut yourself!) Remove any "beards" present. Discard any cracked mussel shells as they are dead. Note: If any mussels are open, tap with finger and if they close, they are still alive and good to eat, if they do not close, discard. This means they are dead. Set mussels aside and place in refrigerator. Second Note: If you use frozen mussels for this dish, normally it means they have been precooked and will already mostly be open. These are good, except I will still discard any cracked shells.|
|To make Serrano Sauce: Rinse serrano pepper and remove stem. Peel garlic clove and keep whole. Add the 1/4 cup olive oil, serrano pepper and garlic clove to a blender or chopper. Blend until coarsely chopped.|
|Peel and chop onion and the other two garlic cloves.|
|In a large skillet over medium heat, add serrano sauce mixture. Stir fry for 2 minutes. Add onion and cook until translucent, about 2 minutes. Add garlic and cook for 1 minute. Add butter and allow to melt. Add chicken broth and white white and allow to cook for about 10 minutes over low to medium heat. Finally add mussels, salt and pepper to taste and stir together with a spoon to mix well. Cook for another 7 minutes. Stir again. Sprinkle cilantro over mussels. Discard any shells that never opened.|
|Serve immediately in bowls, top with juices from skillet and serve with lemon wedges. Enjoy!|