Steamed Mussels with Chilli and Coriander
Elevate your seafood dinner game with these Steamed Mussels with Chilli and Coriander—a vibrant and aromatic dish that’s as easy to prepare as it is impressive to serve. Fresh mussels are infused with the bold flavors of garlic, shallots, and a hint of heat from red chili, all delicately simmered in a fragrant broth of white wine and fish or vegetable stock. Finished with a burst of fresh coriander, a squeeze of zesty lemon, and a pinch of seasoning, this recipe offers a delightful balance of spice, acidity, and brininess. Perfect as an elegant appetizer or a satisfying main course, pair these mussels with crusty bread or tender pasta to soak up every last drop of the savory broth. Ready in just 25 minutes, this seafood masterpiece is ideal for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 1 kg fresh mussels
- 2 tablespoons olive oil
- 2 medium shallots
- 3 small garlic cloves
- 1 large red chili
- 250 ml white wine
- 100 ml vegetable or fish stock
- 0.5 cup fresh coriander leaves
- 1 large lemon
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Inspect the mussels and discard any that are cracked or do not close when tapped. Rinse them thoroughly under cold water, scrubbing away any debris and removing the beards.
Finely slice the shallots, garlic, and red chili, removing the seeds from the chili for less heat if desired.
In a large, deep pan or pot, heat the olive oil over medium heat. Add the shallots and garlic and sauté for 2–3 minutes until softened and fragrant, but not browned.
Add the sliced chili to the pan and cook for an additional minute.
Pour the white wine and vegetable or fish stock into the pan. Stir gently and bring the liquid to a boil.
Carefully add the cleaned mussels to the pan, then cover with a tight-fitting lid. Allow the mussels to steam for 5–7 minutes, shaking the pan occasionally, until all the mussels have opened. Discard any mussels that remain closed after cooking.
Remove the pan from the heat and sprinkle the fresh coriander leaves over the mussels. Squeeze the juice of the lemon over the top and season with salt and black pepper to taste.
Serve immediately with crusty bread or over pasta to soak up the flavorful broth. Garnish with extra coriander leaves if desired.
Nutrition Facts
Calories |
2317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 4968 mg | 216% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 13.2 g | ||
| Protein | 244.7 g | 489% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 847 mg | 65% | |
| Iron | 45.3 mg | 252% | |
| Potassium | 5130 mg | 109% | |
*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.
