Spicy Mussels with White Wine

This spicy mussels recipe is full of flavor and so easy to make! The mussels are steamed in a white wine broth with garlic, fennel, and red pepper flakes, making it rich and slightly spicy. Fresh tomatoes and parsley add freshness, and the grilled bread is perfect for soaking up the delicious sauce. A simple but fancy seafood dish that’s great for any occasion!

Ingredients Needed:

• 3 tablespoons olive oil
• 1/2 Spanish onion, thinly sliced
• 4 large garlic cloves, chopped
• 2 teaspoons fennel seeds
• 1 teaspoon dried crushed red pepper
• 1/2 teaspoon salt, plus more for seasoning
• 1 cup dry white wine
• 2 (1/4-inch-thick) lemon slices
• 1/2 cup chopped fresh parsley leaves
• 2 1/2 pounds fresh mussels, scrubbed, debearded
• 1/2 cup chopped seeded tomatoes
• 8 slices crusty Italian bread, sliced 1/2-inch thick
• Olive oil

How To Make Spicy Mussels with White Wine?

1. Heat the grill & cook onions: Preheat the grill to high. Place a large pot on the grill, add olive oil, and heat it. Add the sliced onions and cook until soft.
2. Add flavor & simmer: Stir in garlic, fennel seeds, red pepper flakes, and salt. Cook for about 1 minute, then pour in white wine and add lemon slices and 1/4 cup of parsley. Bring to a boil.
3. Steam the mussels: Add the mussels to the pot, cover, and cook for 6 minutes, stirring once, until they open. Discard any that stay closed.
4. Reduce the broth: Remove the mussels and place them in a bowl. Let the broth boil for 3 minutes until it reduces to 1 cup. Season with black pepper, then pour it over the mussels.
5. Add fresh toppings: Sprinkle chopped tomatoes and the remaining parsley over the mussels.
6. Grill the bread & serve: Brush bread slices with olive oil, season with salt, and grill until golden. Serve the mussels with the bread for dipping into the broth.

Recipe Tips:

• Clean the mussels well: Rinse them under cold water and scrub the shells. Remove the “beard” (the stringy part) by pulling it off. Discard any mussels with broken shells or ones that don’t close when tapped.
• Use a heavy pot: A thick-bottomed pot keeps the heat even and prevents burning. If using a grill, make sure the pot can handle high heat.
• Don’t overcook the mussels: They only need 5–6 minutes to open. If you cook them too long, they will become tough and chewy. Remove them from the heat as soon as they open.
• Reduce the broth for extra flavor: Let the broth simmer for a few minutes after taking out the mussels. This makes it richer and more concentrated, so the dish tastes even better.
• Grill the bread just before serving: Brush it with olive oil and grill it right before serving. The warm, crispy bread is perfect for dipping into the delicious broth!

How To Store Leftovers?

Let the mussels cool down first. Put them in a sealed container with the broth and store them in the fridge for 1 day. Eat them quickly for the best taste.

Nutrition Facts:

• Calories: 280 kcal
• Total Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 45mg
• Sodium: 600mg
• Potassium: 400mg
• Total Carbohydrate: 22g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 20g

Try More Bobby Flay Recipes:

• Bobby Flay Thai Red Curry Mussels
• Bobby Flay Mussels
• Grilled Crawfish With Spicy Tarragon Butter