Mussels in a Garlic and Chili White Wine Sauce

Let me begin by saying that you will become addicted to this broth.

Over the past couple of months, my family, as we do on average, pays visits to our cousin’s house to celebrate the long and stressful work week. We typically do this by eating great food, over glasses of wine or beer. Simply put, a relaxing time to say the least. Lately we have been lucky enough to just bring ourselves by the house, and they have been doing much of the cooking! Upon a recent visit we were greeted with a couple of appetizers, of which were mussels, baked with either cheese, or smothered in a garlic butter. They were great, and I have had mussels on my mind for quiet some time now. After thinking about those delicious appetizers, I thought I would do my own take on a dish I had while living in Dallas, Texas. Mussels in a chili and garlic white wine sauce.

Mussels in a Garlic and Chili White Wine Sauce

Simple, quick, and delicious. This one does not allow for much talking, at least not between my wife and I, as we were too busy eating the mussels and sopping up the delicious broth with some rustic french bread. Let’s get started.

Ingredients:

  • 2 lbs of fresh mussels, scrubbed in clean water
  • 5 cloves of garlic, minced
  • 1/2 cup of yellow onion, diced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 2 serrano chili peppers, thinly sliced (remove the seeds if you do not want the heat)
  • 2 cups of white wine, I like to use a good Chardonnay
  • Fresh Italian leaf parsley, chopped
  • Rustic French bread (get a nice crusty one)

Begin by cleaning your mussels if they have not been already. Scrub any of the “beard” off. If you see any mussels that are open, discard them. They need to be shut.

Heat a large pan, or in my case a wok, on medium heat. Once heated, toss in the garlic and onion and cook for a few minutes, or until the onion softens. Toss in the serrano chili peppers, and heat for another minute. Add in your wine and cook for about 4-6 minutes.

Next, toss in your mussels, and cover, cooking for another 5-7 minutes, or until all of the mussels have opened up. Remove the cover, stir well, and cook for another 5-7 minutes.

Plate in large serving bowls making sure you get plenty of sauce in each bowl. Shower them with the chopped parsley and serve with a nice rustic French bread.

Keep in mind that this is great finger food, however fork can be used as well. Eat the mussels, dip your bread in the broth, and repeat.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Mussels in a Garlic and Chili White Wine Sauce”

  1. Congrats on being featured on Tasty Kitchen! This wild rice dish looks wonderful. I love the texture and flavor of wild rice. I just read your about page and as a fellow Wisconsinite (I’m up in the GB area), I’m going to have to check out the pizza from Ann’s!

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