Steamed Mussels with Lime & Cilantro

Steamed Mussels with Lime & Cilantro
Photo by Scott Phillips


  • ½ cup dry white wine or white vermouth
  • 1 medium carrot, peeled and cut into small dice
  • 2 cloves garlic, minced (about 1 Tbs.)
  • 1/3 cup loosely packed cilantro leaves and tender stems, coarsely chopped
  • ½ cup heavy cream
  • 1 large fresh jalapeño, seeded and minced
  • Kosher salt
  • + 4 more ingredients
    • 2 Tbs. extra-virgin olive oil
    • Finely grated zest and juice of 1 lime
    • ½ to 1 tsp. Asian chile sauce, such as Sriracha, or other hot sauce (optional)
    • 4 lb. mussels

Rinse the mussels in a colander under cold water, scrub the shells thoroughly, remove the tough, wiry beards, and discard any mussels with broken or gaping shells. While the mussels drain, heat the oil in a large, wide pot over medium- high heat. Add the carrot and jalapeño and sauté, stirring oc...

View full recipe at Fine Cooking


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