Spicy Mussels in White Wine Sauce

Mussels Monday should be a thing.

Spicy mussels, anyone? Whether you’re looking for a light appetizer or mussels for two, these Spicy Mussels in White Wine Sauce offer a bold twist on the classic. With flavors like Calabrian peppers, spicy Italian sausage, and fresh cilantro, this dish is ready in under 30 minutes. It’s perfect for date night, a dinner party, Sunday dinner, or even a casual weeknight when you’re craving mussels.

Looking for another mussels in white wine sauce recipe? Check out my original Moules Frites. This recipe is just as quick and easy but without the heat, making it a great option for those who prefer something milder.

HOW TO BUY, CLEAN, AND STORE MUSSELS

So, you bought mussels… now what? Or maybe you haven’t even made it to the store yet. Below is a short guide to buying, cleaning, storing, and cooking mussels until you’re ready to make this dish.

HOW TO BUY MUSSELS

Fresh mussels should be purchased at the seafood counter, either at a fish market or your local supermarket. They’re typically sold in 2-pound netted bags. This is important to note because if you see them tightly wrapped in plastic with no room to breathe, they are NOT good. Mussels need air circulation. I’ve seen many instances where mussels are placed in breathable netting, only to be plastic-wrapped, which is a big no-no.

Chances are if you ask the fishmonger for a bag, they’ll likely hand you whichever one closest to them. If you can choose your own, look for large mussels without any cracks, as cracked ones will need to be discarded before cooking. Also, give them a quick smell—mussels should smell like the sea, not overly fishy

And most importantly, mussels need to be bought and cooked the same day. While it’s okay to buy them in the morning and store them until later (I’ll explain that below), they cannot be stored overnight.

HOW TO CLEAN MUSSELS

Oh, barnacles! You need to clean them. When you’re ready to clean the mussels, soak them in salty fresh water for 5 minutes to help them open up and release any sand or dirt. You might want to repeat this step, as some mussels can be stubborn and don’t release everything the first time.

Now comes the tedious part. Clean each mussel individually by running them under cold water and gently scrubbing the shell. Check the sides of the mussel for the “beard” (the stringy fibers sticking out). To remove it, pull and tug toward the hinge or bottom corner of the shell. Most beards will come off easily, but some might put up a bit of a fight. Don’t hesitate to get a little aggressive and play a game of tug-of-war. No worries if a mussel doesn’t have a beard, some just don’t. Also, be sure to discard any cracked mussels.

STORING MUSSELS

Just to be clear, we’re talking about storing the mussels before they’re cooked. Mussels need to breathe and stay cold, so if you haven’t cleaned them yet, place the netted mussels directly in the fridge. If you’ve already cleaned them, keep them in a bowl and place it uncovered in the fridge.

COOKING MUSSELS

If this is your first time making mussels just remember do not over cook them. Mussels should be cooked just until they open up which will take about 5-7 minutes over medium-low heat.

WHAT YOU’LL NEED FOR SPICY MUSSELS IN WHITE WINE SAUCE

• Fresh Mussels – See above for everything you need to know about buying, cleaning, storing, snd cooking mussels.
• Spicy Italian Sausage – Loose sausage is preferable for this recipe since it saves an extra step. If you can’t find loose sausage, you can always use sausage links—just make sure to remove and discard the casing before cooking. Personally, I like to use red Italian sausage (you know, the Premio brand). I’ve tested this recipe with homemade spicy Italian sausage, but it didn’t have the same fat content or depth of flavor.
  • Substitute- If you don’t eat pork, you can substitute with spicy Italian chicken sausage (yes, it exists), or even sweet Italian chicken sausage. This is not the same as ground chicken—be sure to pick up chicken sausage, it contains additional herbs and spices that are essential for the overall flavor profile of the dish.
• White Wine – Choose a dry white wine you would drink, and please don’t use cooking wine. My recommendation and go-to is Sauvignon Blanc, but if you like Pinot Grigio or Chardonnay more, use that.
• Crushed Calabrian Chilies – Ah, my favorite ingredient! If you’ve been here a while, you know this is my go-to for adding heat with flavor. Some brands call it crushed, some call it chopped, and others might say paste, but either way, this ingredient has become increasingly popular and can be found in many major supermarkets, often near the jarred olives. The recipe calls for 1-2 tablespoons of this. If you’re sensitive to heat, stick to 1 tablespoon.
• Chicken Broth – Choose a flavorful chicken broth. I like to make my own using Better than Bouillon so I can increase the intensity if needed.
• Garlic – Fresh garlic cloves only!
• Cilantro – There’s something about the combination of Calabrian chili and cilantro that I keep coming back to. Cilantro CANNOT be substituted with parsley here. While they may look similar, their flavors are very, very different.
• Butter
• Olive Oil

TOOLS NEEDED

Large Pan / Dutch Oven – Choose a pot with a lid that can house 2 lbs of mussels. Think saute pan, braiser, or dutch oven.

HOW TO MAKE SPICY MUSSELS IN WHITE WINE SAUCE

Sear the Sausage – If you’re starting with sausage links, remove the casing and discard it. Place a large pan or Dutch oven on the stove with a drizzle of olive oil over medium heat. Once the oil is hot, add the sausage and let it cook for 1 minute before breaking it up with the back of a spoon. This may take a minute or two, but you’re aiming for small sausage crumbles. Cook for an additional 4-5 minutes until fully cooked. Remove the sausage from the pan, but leave the fat behind.

Saute the Base – Reduce the heat to low and add the garlic along with 1-2 tablespoons of the Calabrian chilies. If you have a low tolerance for heat, be conservative, we are adding the spicy Italian sausage back in. Sauté the garlic and chilies for 1-2 minutes until soft and fragrant.

Add the Wine + Broth – Pour in the wine and add 2 tablespoons of butter, allowing it to reduce for about 4 minutes. The wine should reduce by half and lose its pungent, acidic taste. Then, add the chicken broth and bring everything to a simmer.

Cook the Mussels – Toss in the mussels and cover the pot with a lid. Cook for about 5-7 minutes, or until the mussels are fully open. I like to open the lid around the 3 minute mark and give them a stir to ensure even cooking. Once the mussels are done, add the sausage, along with any fat or liquid from the bottom of the bowl, plus a generous amount of chopped cilantro.

What? No Salt? You can salt to taste if needed, but keep in mind that the sausage already adds a lot of sodium. If you decide to salt, do it after adding the broth and bringing it to a simmer. Start with a little—you can always add more.

HOW TO SERVE SPICY MUSSELS

Ah yes, what to eat with this mussels in white wine sauce? You have a few options here. You can serve this as an appetizer for 3-4 people, followed by your entrée. But if you’re like me and want this as the main attraction for two, here are some great pairing options below.

Crusty Bread – The obvious, but 1000% completely necessary side. The broth is too good to waste and screaming for toasted or even grilled bread to sop up all those juices.

Frites – Okay so this isn’t my original Moules Frites, but these mussels would still pair beautifully with fries—think shoestring fries. For a quick frites hack, check out the Moules Frites post.

Side Greens – Think light to complement how delicate these mussels in white wine sauce are. Some great options are my Beets & Greens or my Red Cabbage Salad.

STORING/REHEATING

I have an unspoken rule for mussels and clams. Eat them immediately.

Do you love this flavor combo and want it on something else? Check out the original inspiration Calabrian Shrimp.