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Easy Chilli Mussels in White Wine with Garlic
4.9 from 288 votes

Easy Chilli Mussels in White Wine with Garlic

This recipe prepares black mussels cooked quickly in a hot wok or pot with chopped garlic, bird’s eye chili peppers, white wine, and fresh parsley. The result is a flavorful, lightly spiced shellfish dish where the white wine reduces slightly to coat the mussels. The inclusion of lemon juice just before serving adds acidity that balances the richness and spiciness.

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 4 servings
Course: Main Course
Cuisine: Italian

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

    Cup of Yum
  1. For tips on cleaning mussels see cleaning mussels in our how to section.
  2. Pour a liberal splash of oil into a hot pot or wok.
  3. Add the mussels and toss around.
  4. When the first one starts to open add the garlic & chilli.
  5. Continue moving so the garlic doesn’t burn.
  6. Once all but a few are open, a lap around the pan with the wine & pepper mill (leaving heat on high to evaporate alcohol).
  7. Squeeze lemons in and toss parsley through.
  8. Remove any unopened mussels, drop anchor and serve immediately.

Notes