Spicy Mussels in White Wine Sauce
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4.88 from 8 votes

Spicy Mussels in White Wine Sauce

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mexican
Servings: 4
Calories: 254kcal
Author: Mexican Appetizers and More


  • 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.

Cooking Mussels

  • 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!



Serving: 4g | Calories: 254kcal | Carbohydrates: 9g | Protein: 14g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 768mg | Potassium: 541mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 33.5mg | Calcium: 49mg | Iron: 5mg