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
  • 2 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.