1. Lightly press any opened mussels; discard any that don’t close in a few minutes or any with cracked shells.
2. In large saucepot, melt butter over medium heat. Add shallots; cook 3 minutes, stirring occasionally. Add garlic and chili garlic sauce; cook 1 minute, stirring occasionally. Increase heat to high; add wine and cream; heat to a simmer. Reduce heat to medium-low; simmer 10 minutes. Add mussels; cover and cook 5 minutes or until mussels open; discard any unopened mussels. Stir in lime juice and zest, salt and 1 tablespoon cilantro.
3. Ladle mussel mixture into serving bowls; sprinkle with remaining cilantro and serve with baguette for dipping.
- 37 g Fat
- 20 g Saturated Fat
- 170 mg Cholesterol
- 1090 mg Sodium
- 51 g Carbohydrates
- 1 g Fiber
- 6 g Sugars
- 0 g Added Sugars
- 41 g Protein
Shop Ingredients
Nutritional Information
- 37 g Fat
- 20 g Saturated Fat
- 170 mg Cholesterol
- 1090 mg Sodium
- 51 g Carbohydrates
- 1 g Fiber
- 6 g Sugars
- 0 g Added Sugars
- 41 g Protein
Directions
1. Lightly press any opened mussels; discard any that don’t close in a few minutes or any with cracked shells.
2. In large saucepot, melt butter over medium heat. Add shallots; cook 3 minutes, stirring occasionally. Add garlic and chili garlic sauce; cook 1 minute, stirring occasionally. Increase heat to high; add wine and cream; heat to a simmer. Reduce heat to medium-low; simmer 10 minutes. Add mussels; cover and cook 5 minutes or until mussels open; discard any unopened mussels. Stir in lime juice and zest, salt and 1 tablespoon cilantro.
3. Ladle mussel mixture into serving bowls; sprinkle with remaining cilantro and serve with baguette for dipping.