These Spicy Mussels in White Wine Sauce are made in a savory white wine serrano garlic butter sauce. The serrano offers a subtle amount of heat that enhances the flavor of the mussels. Excellent dish!
Mejillones Picante al Vino Blanco
Spicy Mussels in White Wine Sauce
Spicy Mussels in White Wine Sauce!!!! Now these guys are just absolutely delicious!
And once again, here I am bringing you another seafood appetizer! Of course! Can I ever lay off seafood appetizers?
At least maybe for a while? Or should I change the name to my blog to “Seafood Appetizers and More?!” 🙂
Here I’ve created a Mexican seafood appetizer with a fabulous Mexicali spicy twist…….
I’ve added very simple ingredients to create this exceptionally delectable Mexican appetizer.
They say garlic is one of those magic ingredients to most dishes and that is certainly a fact in my book. As it is in this recipe.
But there’s another spectacular ingredient that makes up this dish. 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 Unit.
Whereas a jalapeño is only at 2,500 to 8,000 SHU!
So for those of you that are not familiar with serrano peppers, these guys are a little hotter.
But what is so nice about this Mexican appetizer is that the heat is quite subtle, it’s the kind of heat you actually want in this dish, it enhances the flavor of the mussels!
And for you spicy lovers out there, just add an extra serrano pepper to this dish and walla!!!
- mussels (of course)
- white wine
- chicken broth
- serrano pepper
- olive oil
- salt and pepper
There you go, easy ingredients to get….and yet a superbly tasteful appetizer!
How to cook mussels?
Mussels can be cooked in several ways. You can boil them, steam them, bake them, add them to pasta dishes and the list goes on. But for this recipe, we are going to steam them with all the other ingredients. We want to infuse all these ingredients into the mussels.
For a video on my Spicy Mussels in White Wine, click link below ↓
Spicy Mussels in White Wine Sauce Spicy Mussels in White Wine Sauce
Spicy Mussels in White Wine Sauce
- 2 lbs mussels cleaned
- 1/4 cup white wine
- 4-5 cloves fresh garlic finely chopped
- 1/2 cup white onion chopped
- 4 tbsp of unsalted butter unsalted
- 2-3 Cups chicken broth
- 1 lemon quartered
- 3 tbsp cilantro chopped
- salt and pepper to taste
- 1 serrano
- 1 garlic clove
- 1/4 cup olive oil
For Fresh Live Mussels
- 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 in a bowl and place in refrigerator.
For Frozen Mussels
- 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.
- Just defrost in a small pot of water for a few minutes to remove ice. Drain water and now they are ready to use.
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.
- In a large skillet over medium heat, add serrano sauce mixture. Stir fry for 2 minutes.
- Add onion and cook until onions are translucent, about 2 minutes.
- Add finely chopped garlic and cook for 1 minute.
- Add butter and allow to melt.
- Add chicken broth and white white and allow to cook for about 10-15 minutes over low to medium heat. Allow alcohol in wine to evaporate.
- Finally add mussels and stir together well to incorporate flavors. Add salt and pepper to taste. 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!
Do you love mussels as much as I do?