Spiced Mussels in White Wine
Indulge in the bold, aromatic flavors of Spiced Mussels in White Wine, a quick and elegant seafood dish that’s perfect for weeknight dinners or special occasions. Fresh mussels are steamed to perfection in a fragrant broth of dry white wine, garlic, and a blend of smoked paprika and red chili flakes, delivering a subtle heat that pairs beautifully with the briny seafood. A splash of cream is optional for a touch of added richness, while freshly chopped parsley lends a bright, herbaceous finish. Serve these tender mussels with a loaf of crusty bread to soak up the spiced, savory broth for a truly satisfying culinary experience. Ready in just 30 minutes, this one-pot recipe is easy to prepare and guaranteed to impress!
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Recipe Information
Ingredients
- 2 pounds Fresh mussels (cleaned and debearded)
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 large Shallot (finely chopped)
- 3 Garlic cloves (minced)
- 1 teaspoon Red chili flakes
- 1 teaspoon Smoked paprika
- 1 cup Dry white wine
- 0.5 cup Chicken or seafood stock
- 0.25 cup Heavy cream (optional)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 loaf Crusty bread for serving
Instructions
Start by inspecting your mussels; discard any that are open and do not close when tapped. Clean and debeard the mussels under cold running water.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the finely chopped shallot and cook for 2-3 minutes until softened. Stir in the minced garlic, red chili flakes, and smoked paprika, cooking for an additional 1 minute until fragrant.
Pour the white wine and chicken or seafood stock into the pot and bring to a simmer. Add the salt and black pepper, stirring to combine.
Carefully add the cleaned mussels to the pot. Cover tightly with a lid and allow the mussels to steam for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any mussels that remain closed.
If using heavy cream, stir it into the broth at this stage for a richer, creamier flavor.
Sprinkle fresh parsley over the mussels and stir gently to incorporate.
Serve the mussels immediately in deep bowls with plenty of the spiced broth ladled over the top. Pair with crusty bread for dipping.
Nutrition Facts
Calories |
661 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.3 g | 31% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 152 mg | 51% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.7 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 150 mg | 12% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1083 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
