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mussels in chipotle cream sauce

Mussels in Chipotle Cream Sauce

This steamed mussels in chipotle cream sauce recipe is an easy, one-pot meal that can be yours in 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.
5 from 7 votes
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Course: Main Course
Cuisine: Seafood
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 people
Author: Jeri Mobley-Arias


  • 3 tablespoons avocado oil or ghee
  • 2 pounds mussels
  • ½ cup shallots, minced
  • ¼ cup garlic, minced
  • cup dry white wine, I use sauvignon blanc
  • 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


  • 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.