How to Make Steamed Mussels in Spicy Broth 🌶️🦪 | Easy Seafood Recipe at Home

Introduce the dish and its appeal.

Select about 2 lbs of fresh live mussels, checking that they are tightly closed. Discard any that remain open after tapping.

Clean the mussels by placing them in a colander and running cold water over them, scrubbing off grit and seaweed with a stiff brush.

Debeard the mussels by pulling out the fibrous tag with fingers or a paper towel, then rinse them again.

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering.

Add 3 cloves of minced garlic and 1 chopped shallot, sautéing for 2-3 minutes until fragrant and softened.

Stir in 1 tablespoon of tomato paste and cook for about 1 minute until it turns a darker brick red color.

Pour in 1/2 cup of dry white wine, scraping up any brown bits from the bottom of the pot, and let it simmer for about 2 minutes.

Add 1 cup of seafood or chicken stock and 1 (14 oz) can of diced tomatoes with their juice to the pot, stirring to combine.

Season the broth with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and a pinch of red pepper flakes, then let it come to a gentle simmer.

Carefully add the cleaned mussels to the pot, gently stirring to coat them in the broth.

Cover the pot with a lid, increase the heat to medium-high, and steam the mussels for 5-7 minutes until most shells have opened.

Check the mussels after 5 minutes; discard any that remain tightly shut.

Once cooked, turn off the heat and add 2 tablespoons of unsalted butter and the juice of 1/2 lemon, stirring to combine.

Toss in a generous handful of freshly chopped parsley for freshness and color.

Ladle the mussels and broth into shallow bowls, serving with crusty bread, pasta, or fries.

Equipment Needed

Spice Level:

Dietary

Allergens