Condiment
Steamed Mussels with Piri Piri Sauce
Steamed mussels release their briny juices into a fragrant white wine broth, while a vibrant piri piri sauce of parsley, red onion, garlic, and jalapeño delivers bright heat and tangy vinegar that clings to each tender bite.
- Total
- 28 min
- Prep
- 20 min
- Cook
- 8 min
- Serves
- 4
Nutrition per Serving
- Calories
- 274
- Protein
- 14g
- Carbs
- 7g
- Fat
- 18g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 724mg
Ingredients
- 6 tbsp finely chopped red onion
- 1/4 cup finely chopped parsley
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tbsp water
- 1 garlic clove (minced)
- 1/2 jalapeno pepper (seeded and minced)
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/8 to 1/4 teaspoon crushed red pepper
- 2 lb fresh live mussels
- 3/4 cup white wine (use broth for whole30)
- 3/4 cup water
Instructions
- Combine all the sauce ingredients in a medium bowl and mix well. Sit at room temperature while preparing the mussels.
- Place mussels in a colander and rinse them under cold water to remove any sand. Scrub them with a stiff brush under cold running water to remove any sand. The shells will be closed until you cook them, discard any cracked shells. To debeard, use your fingers to firmly pull out the hairy filaments.
- Clean off the outsides with a brush to remove any barnacles or dirt.
- Place 3/4 cups of water and 3/4 cup of white wine in a large pot and bring to boil. Add the mussels, cover and steam until the mussels all open, 5 to 6 minutes. Carefully drain water and divide in 4 bowls.
- Top the mussels with the Piri Piri and enjoy!