Easy Chilli Mussels in White Wine with Garlic
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Easy Chilli Mussels in White Wine with Garlic
Description
Easy Chilli Mussels in White Wine with Garlic features fresh black mussels that are first cleaned thoroughly. They are then cooked in a liberal splash of oil over high heat to open the shells. Chopped garlic and bird’s eye chili peppers are added early to infuse the oil with robust, spicy aroma, taking care to avoid burning.
Once most mussels open, white wine is added along with freshly ground black pepper, and the heat left high to allow the alcohol to evaporate and concentrate the flavors. Fresh lemon juice is then squeezed over the dish, and chopped flat-leaf parsley is tossed through to provide a fresh herbal note. Mussels left unopened are discarded before serving immediately while hot.
This seafood dish is ideal as a starter or main served with crusty bread or over pasta to soak up the flavorful broth. Its combination of briny mussels, heat from chili, and acidity from lemon makes it lively and appetizing.
Ingredients
- 2 kilograms black mussels
- 4 cloves garlic chopped
- 2-3 bird’s eye chili chili peppers, chopped, small
- 1/2 bunch flat-leaf parsley chopped, leaves
- 1 bottle white wine
- extra virgin olive oil
- 2-3 lemon plural
- black peppercorns ground
Instructions
- For tips on cleaning mussels see cleaning mussels in our how to section.
- Pour a liberal splash of oil into a hot pot or wok.
- Add the mussels and toss around.
- When the first one starts to open add the garlic & chilli.
- Continue moving so the garlic doesn’t burn.
- Once all but a few are open, a lap around the pan with the wine & pepper mill (leaving heat on high to evaporate alcohol).
- Squeeze lemons in and toss parsley through.
- Remove any unopened mussels, drop anchor and serve immediately.
Notes
User Reviews
Overall Rating
4.9
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