This steamed mussels in chipotle cream sauce recipe is an easy, one-pot meal that can be yours less than 30 minutes! Made with fresh mussels, chipotle peppers, cream, white wine, and aromatics, this simple dish makes for a delicious appetizer or light dinner.
If you are in the mood for seafood, then check out my Green Curry Clams recipe, next!
Mussels in Chipotle Cream Sauce
Whenever i’m in the mood for something to eat that’s elegant, inexpensive and easy to make, I always go for mussels in chipotle cream sauce. Not only is this dish a breeze to make, the flavor is absolutely delicious.
With each bite, you experience a full-bodied, smoky creaminess that filled with aromatics. By the flavors alone you would expect this dish to take much longer to cook but that’s what makes this easy mussels recipe so great–all you need is 20 minutes to cook this goodness and you are on your way to flavor-town.
Why This Simple Mussels Recipe Works
If you google “mussels” you will instantly see dozens of recipes made with white wine sauce. And while I am a fan of that dish, I wanted to mix things up a bit and share something that packs bold flavor with a hint of spiciness–hence this mussels recipe in a creamy red sauce.
What sets this dish apart from mussels in white wine cream sauce is the addition of worcestershire sauce and chipotle peppers in adobo sauce. Both ingredients adds a layer of umami flavor that is fresh, bold and slightly smoky.
Ingredients You’ll Need
- Mussels – Be sure to use fresh and not precooked mussels.
- Fats – Go for avocado oil or ghee.
- Aromatics – Garlic and shallot make for a winning combo for the sauce’s base.
- White wine – I use sauvignon blanc.
- Chipotle peppers in adobo sauce – Where this dish gets is smokiness and kick in flavor.
- Worcestershire sauce – For umami flavor.
- Heavy cream – Giving this creamy chipotle sauce a delicious mouthfeel.
- Chicken broth – Helps to distribute the creaminess.
How to Clean Mussels
Cleaning mussels is fairly simple to do. You want to make sure that the outer shell is free of any dirt/debris, debearded, and shells are completely closed. To start, place shells in a colander. Next, clean under running cold water and follow these steps:
- Discard open shells. Toss out any open shells, cracked or missing pieces, as shells should be completely closed. Should find any shells that are slightly open, give it a good flick or gently tap against the side of the sink. If it remains open, discard.
- Debeard mussels. The “beard” of mussels refers to the hair-like fibers that stick outside of the shell. Mussels are usually free of its beard once arriving the market, but if not, simply pull the beard to remove.
- Give mussels a good scrub. Lastly, scrub shells with a bristle pad to remove any debris.
How to Cook Mussels
Steaming mussels is quick way to cook shellfish by way of moist heat. After making the creamy chipotle sauce, cleaned mussels are added to a braiser or dutch oven, then covered with a lid. It typically takes 6-7 minutes for the shells to open and I usually take a peek to see the progress at the 4 minute mark.
It’s important that you don’t overcook the mussels as they will become tough. Discard any unopened shells after cooking.
What to Pair with Mussels in Chipotle Cream Sauce
The only tough part about this recipe is deciding whether to serve with a ciabatta baguette, fragrant jasmine rice, or if you’re indecisive like me, serve with both!
Baguettes are perfect for soaking up all the sauce–or make a mussel sandwich and dip the baguette into the sauce with each bite. There’s no wrong way with this combo.
Conversely you can opt for jasmine rice, which pairs beautifully with the aromatics and flavors of this dish.
Looking for more tasty seafood eats?
Try some of my favorites:
Are You Loving this Mussels in Chipotle Cream Sauce Recipe?
Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!
Mussels in Chipotle Cream Sauce
Ingredients
- 3 tablespoons avocado oil or ghee
- 2 pounds mussels
- ½ cup shallots, minced
- ¼ cup garlic, minced
- ⅔ cup dry white wine, I use sauvignon blanc
- ⅔ cup heavy cream,
- 4 tablespoons chipotle peppers in adobo sauce, adobo sauce only
- 2 teaspoons worcestershire sauce,
- ½ cup chicken broth,
- Kosher salt, to taste
- 2 teaspoons flat leaf parsley, for garnish, chopped
To Serve
- Ciabatta loaf, optional sliced and toasted
- Jasmine rice, optional
Instructions
- Clean mussels under cold running water. In a bowl add cream, adobo sauce and worcestershire sauce. Mix then set aside for later use.
- In a braiser or large dutch oven over medium-high heat, add avocado oil. Add shallots and garlic, then lower heat to medium. Cook for 6 minutes, keeping a consistent stir and careful to not let the mixture brown.
- Add white wine and cook for 4 minutes to allow alcohol to cook off. Once liquid reduces by about half, add chicken broth and cream mixture. Cook for 5 minutes or until liquid reduces and thickens. Season to taste with kosher salt.
- Add mussels then cover pot with lid. Cook for 7 minutes and discard shells that do not open.
- Serve immediately with toasted bread (preferred pairing) or jasmine rice.
Debbie Reynolds says...
We love this recipe!! The spice is perfect, especially the chipotle. We increased the sauce and used two pounds for 4 people. That was perfect with appetizers, salad, bread and dessert.
Kristen Cokey says...
Never knew I needed this recipe wow? Cooked it for my family yesterday and they absolutely adored it!!
Jeri Mobley-Arias says...
So glad they enjoyed!
Eunice says...
Saw your recipe on Food52’s Instagram and so glad I made it. Doubling it next time. I ate it with french bread. Yum
Jeri Mobley-Arias says...
Delicious! Thank you!
Marie says...
Paired it with jasmine rice and let me just say my stomach was happy after eating it! Thanks
Jeri Mobley-Arias says...
Rice makes for a great pairing with the mussels.
Trish says...
The sauce.. THE SAUCE. So creamy and just a little bit spicy, we loved it. I’ve had white wine mussels, but this recipe is so much better because of the chipotle peppers in adobo. New favorite
Jeri Mobley-Arias says...
Thank you!