Mucho Mussels Recipe

Ready to impress on this Super Bowl Sunday?

These are as easy to eat as chips but make much more of an impression.


  • 2  Pounds  mussels, rinsed, scrubbed and de-bearded
  • 2  Tablespoons  olive oil
  • 1/4  Cup  bacon, chopped
  • 2  Tablespoons  shallots, finely minced
  • 1  Tablespoon  garlic, finely minced
  • 1/2  Cup  tomatoes, diced
  • 1/2  Cup  dry white wine
  • 3  Tablespoons  unsalted butter
  • 1  Teaspoon  Cholula Chili Garlic
  • 1  Tablespoon  cilantro, chopped
  • Salt and pepper to taste
  • thick slices of a crusty, country white bread, toasted
  • Lemon wedges


Heat olive oil in a large pot over medium heat. Add bacon and cook until just cooked through. Do not crisp. Add shallots and garlic and sauté very quickly, about 20 seconds. Add tomatoes and sauté lightly, about 1 minute.

Add white wine, butter, Cholula Chili Garlic, cilantro, and mussels. Season with salt and pepper. Cover and steam until mussels open, about 3–7 minutes. Distribute mussels with the broth into large bowls and serve bread and lemon wedges.

Mussel Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Mussel Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.

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