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!
Author: Mexican Appetizers and More
4-5cloves fresh garlicfinely chopped
4tbspof unsalted butterunsalted
salt and pepperto taste
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!