Baked Spicy Mussels with Wine Sauce Recipe
Summertime is almost here, which translates to a season full of adventures, longer days, and warmer weather!! Since summer and beach are synonymous for me so I’m going to share with you this absolutely delightful Easy Baked Spicy Mussels recipe, which transports me back to the white sands and turquoise waters beaches of the Caribbean. It’s no secret that I adore seafood! Fish, shrimp, oysters, mussels, crabs, lobster, you name it. These Easy Baked Spicy Mussels will delight your tastebuds!! The spicy wine sauce is so delicious…it just screams for some crusty bread to soak up all the savory sauce! Juicy tomatoes, salty capers, flavorful garlic, rich olive oil, hot chili sauce, and bright white wine… everything combined to create the most divine and slurp-worthy sauce!! To speed up the cooking process, I cover the baking tray with Reynolds Wrap Aluminum Foil, which I always have handy. I use it for all kinds of things. I love to line baking pans to reduce cleanup time. I also cover the bottom of my oven to catch spills and drips. I even use it as a light reflector for my photos. You’ll need:
Cherry tomatoes Capers Garlic Extra virgin olive oil Chili sauce (sriracha) White wine Fresh Mussels Sea salt and cracked black pepper Fresh basil and lime (optional)
How To Know If Mussels Are Fresh And Safe To Eat
When it comes to buying seafood, freshness should never be in doubt. I’ve heard that some people don’t like to eat shellfish during the summer months due to a few freshness concerns. But don’t panic! Fresh-farmed mussels are available all year long, and they are strictly regulated to ensure they are safe to consume. You only have to be careful and make sure the mussels are closed and are not cracked or broken. Also, discard any that do not open after cooking.
Serving Ideas
I love to serve mussels with roasted potatoes. And don’t forget the crusty bread to ensure capturing every drop of the amazing sauce!
How to Store Shellfish
To store fresh shellfish at home, rinse, drain, and put into a glass bowl. Top with a damp kitchen towel or wet newspaper to maintain humidity. Don’t store in water.
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Recipe Card 📖
Originally posted in May 2016, photos were replaced in June 2019, and post content was edited to add more helpful information, no change to the recipe. Disclosure: This is a sponsored recipe as a Reynolds Kitchen ambassador. However, all opinions expressed are my own, as always. Thank you, though, for supporting them and the other brands which help make this site possible.
