Spicy Chipotle Lime Mussels
Quick spicy chipotle lime mussels with tomatoes and white wine. Bright, zesty flavor and ready in about 20 minutes. Serve with crusty bread.
What rocks about these spicy mussels is how easy they are to prepare. Really, all you have to do is chop up some aromatics, followed by a little lemon juice and zest. Some dry white wine. Add some tomatoes and chipotle peppers to a pan. Then the mussels go in. Steam a little bit. You strain the mussels and reduce the broth. Mmmm.
Yield: 2
- Clean mussels well, discard cracked or nonclosing shells, and remove beards before cooking.
- Sauté aromatics, add wine, tomatoes, chipotle and lime, then steam mussels covered about 6 minutes until they open.
- Strain and reduce the broth for a bold sauce. Serve mussels with plenty of broth and crusty bread.
Spices
Featured in this Recipe
Preparation Instructions:
Scrub the mussels, removing the beards and discarding any mussels which won’t close. Lightly pat them dry.
Heat a large heavy-bottomed pot over medium/high heat. Add the olive oil and heat until shimmering, but not smoking. Add the vidalia onions and cook, stirring often until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the cilantro, lime zest, lime juice, chipotle peppers with adobo sauce, white wine, diced tomatoes and tomato paste. Bring to a boil. Reduce the heat to low and add the mussels. Make sure the mussels do not crowd the pan. Cover the pan with a heavy lid and allow mussels to steam for about 6 minutes until the mussel shells open. Discard any mussels that haven’t opened.
Strain the mussels from the liquid and set aside while you reduce the broth.
Increase the heat to medium high and bring the broth to a boil. Reduce the broth for about 2 minutes. Turn off heat.
Divide the majority of the broth between 2 serving bowls; add the mussels to the broth. Spoon some broth over top of the mussels and garnish with lime slices and cilantro leaves.
Serve with crusty bread.
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Frequently Asked Questions
How can I tell if mussels are fresh and safe to eat?
Fresh mussels should be tightly closed or close when tapped. Discard any that stay open, have cracked shells, or smell strongly fishy. A mild sea or briny scent is normal. Keep mussels cold and use within a day or two.
Do I need to remove the beards and how do I clean mussels?
Yes. Pull out the beard fibers with your fingers or a small knife. Scrub shells under cold running water to remove grit. Throw away any mussels with broken shells or that do not close when tapped.
Can I use frozen mussels for this recipe?
Yes. Thaw frozen mussels in the refrigerator overnight. Many frozen mussels are pre-cooked and need only to be heated through, so add them later and shorten the steaming time. If they are raw, treat them like fresh mussels and steam until they open.
How long should I steam mussels?
Steam mussels covered for about 6 minutes over medium low heat. Check that most shells are open. Discard any that remain closed after cooking.
How can I make the dish less spicy?
Use fewer chipotle peppers and less adobo sauce. Remove seeds from the peppers. You can replace chipotle with smoked paprika for a smoky note without heat. A splash of cream or a pat of butter will also tone down spice.
What wine should I use for cooking and serving?
Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay for cooking. Choose the same type to serve. If you prefer no alcohol, substitute low-sodium seafood or chicken stock.
Can I swap clams or other shellfish for mussels?
Yes. Clams work well with the same method but may need a few extra minutes to open. Add quick-cooking shellfish like shrimp near the end so they do not overcook.
How should I store and reheat leftovers?
Refrigerate mussels and broth in an airtight container and use within 1 to 2 days. Reheat gently in a saucepan until steaming, but avoid high heat that overcooks the shellfish. Do not refreeze cooked mussels.
How can I tell if mussels are fresh and safe to eat?
Fresh mussels should be tightly closed or close when tapped. Discard any that stay open, have cracked shells, or smell strongly fishy. A mild sea or briny scent is normal. Keep mussels cold and use within a day or two.
Do I need to remove the beards and how do I clean mussels?
Yes. Pull out the beard fibers with your fingers or a small knife. Scrub shells under cold running water to remove grit. Throw away any mussels with broken shells or that do not close when tapped.
Can I use frozen mussels for this recipe?
Yes. Thaw frozen mussels in the refrigerator overnight. Many frozen mussels are pre-cooked and need only to be heated through, so add them later and shorten the steaming time. If they are raw, treat them like fresh mussels and steam until they open.
How long should I steam mussels?
Steam mussels covered for about 6 minutes over medium low heat. Check that most shells are open. Discard any that remain closed after cooking.
How can I make the dish less spicy?
Use fewer chipotle peppers and less adobo sauce. Remove seeds from the peppers. You can replace chipotle with smoked paprika for a smoky note without heat. A splash of cream or a pat of butter will also tone down spice.
What wine should I use for cooking and serving?
Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay for cooking. Choose the same type to serve. If you prefer no alcohol, substitute low-sodium seafood or chicken stock.
Can I swap clams or other shellfish for mussels?
Yes. Clams work well with the same method but may need a few extra minutes to open. Add quick-cooking shellfish like shrimp near the end so they do not overcook.
How should I store and reheat leftovers?
Refrigerate mussels and broth in an airtight container and use within 1 to 2 days. Reheat gently in a saucepan until steaming, but avoid high heat that overcooks the shellfish. Do not refreeze cooked mussels.
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