There’s something wonderfully indulgent about a big bowl of mussels, especially when they come bathed in a spicy, fragrant sauce. It’s one of those dishes that looks impressive but is secretly very easy to make – and even easier to love. My version of Spicy Mussels is a simple, homey take on a seafood classic, with a bold chilli-based sauce that’ll warm you right through.
Let’s start with the star of the show – the mussels themselves. Always go for fresh mussels if you can. They should smell like the sea, not fishy, and the shells should be tightly closed. Give them a good scrub and de-beard them if needed – it’s a small job that makes a big difference. Mussels cook very quickly and are the ultimate fast food from the sea. Once they’re in the pot, you’ve only got a few minutes before they pop open and say hello!
Now, the sauce. This is where the magic happens. I always begin with a generous splash of olive oil in a wide pan. In goes some finely chopped onion, which adds sweetness and depth. Then, of course, garlic – lots of it. I’m talking at least four cloves, minced and sizzling until fragrant. Garlic and seafood are best mates, and here, it brings a rich, warm background to the sauce.
For the chilli element, I like to use fresh red chillies and a touch of chilli flakes. The fresh ones bring that zingy heat, while the flakes give a slow, smoky burn that lingers nicely. You can adjust the heat depending on your preference, but I always say it should be enough to make your lips tingle a little – not set off alarms!
I also add chopped tomatoes, either from a tin or fresh if they’re in season. The tomatoes mellow out the heat and give the sauce a juicy base. A splash of white wine (or even a little fish stock if you don’t fancy the wine) lifts everything and adds a little acidity that cuts through the richness of the mussels. I always throw in a handful of chopped parsley at the end – for colour, freshness, and that subtle herbal lift.
This dish is best served with a hunk of crusty bread to mop up all that gorgeous sauce. Honestly, that might be the best part. There’s nothing like dunking warm bread into a spicy, garlicky broth full of sea-sweet mussels and chilli heat.
Spicy Mussels is one of those meals that makes you feel like you’re dining by the coast, even if you’re just at your kitchen table in your slippers. It’s simple, satisfying, and just the right amount of fancy for a relaxed weekend dinner. Would you give it a go?
Spicy Mussels
Ingredients
- 1 kg fresh mussels cleaned and debearded
- 2 tbsp olive oil
- 1 small onion finely chopped
- 4 cloves garlic minced
- 2 medium red chillies finely sliced adjust to taste
- ½ tsp chilli flakes optional, for extra heat
- 4 large ripe tomatoes chopped
- 100 ml dry white wine or fish stock
- 1/4 bunch fresh parsley chopped
- salt to taste
- black pepper to taste
- Crusty bread to serve
Instructions
- Rinse the mussels under cold water, scrubbing the shells and removing any beards.1 kg fresh mussels
- Discard any mussels that are open and don’t close when tapped.
- In a large wide pot or deep pan, heat the olive oil over medium heat.2 tbsp olive oil
- Add the chopped onion and cook for about 3–4 minutes until softened. Stir in the garlic, red chillies, and chilli flakes (if using), and cook for another minute until fragrant.1 small onion, 4 cloves garlic, 2 medium red chillies, ½ tsp chilli flakes
- Pour in the chopped tomatoes and the white wine (or stock), season with a little salt and pepper, and let the sauce simmer for 5 minutes to reduce slightly and allow the flavours to mingle.4 large ripe tomatoes, 100 ml dry white wine, salt, black pepper
- Add the mussels to the pan, cover with a lid, and cook for 4–5 minutes, shaking the pan occasionally. The mussels are done when they’ve opened up. Discard any that stay closed.
- Stir through the chopped parsley, taste the sauce, and adjust seasoning if needed. Serve the mussels immediately in bowls with plenty of the spicy sauce and slices of crusty bread on the side.1/4 bunch fresh parsley, Crusty bread