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Mussels with Guajillo Sauce
recipe

Mussels with Guajillo Sauce

Serves: 4

Hands On Time: 

Total Time: 

Ingredients

Guajillo sauce
1 ounce dried guajillo chiles (about 4), stemmed and seeded
2 1/2 cups water
1/2 Roma tomato, chopped
2 tablespoons chopped onion
1 small clove garlic, chopped
Salt and freshly ground black pepper

Mussels
4 dozen Prince Edward Island mussels
1/4 cup cornmeal
2 tablespoons vegetable oil
1 large clove garlic, minced
1 1/4 cups Guajillo Sauce (above)
1/2 cup white wine
1/2 cup clam juice
1/2 cup fresh lime juice, plus 4 lime wedges, for serving
4 basil leaves, thinly sliced
Salt and freshly ground black pepper
1/4 cup loosely packed parsley, chopped
4 flour tortillas, for serving

Instructions

To make the guajillo sauce: Heat a large saucepan over medium-high heat. Add the chiles to the dry pan and toast, turning occasionally, until the chiles are very fragrant, 2 to 3 minutes. Add the water, tomato, onion and garlic. Bring to a boil, reduce the heat to low, and simmer until the chiles are soft, 20 to 30 minutes.

Remove from the heat and let cool for 5 minutes. Transfer the entire contents of the saucepan to a blender. Puree, taking care with the hot liquid. Season to taste with salt and pepper.

To make the mussels: Place the mussels in a bowl, sprinkle with cornmeal and cover in room-temperature water for 20 minutes. Rinse thoroughly in cold water, then clean and debeard the mussels, if necessary.

In a large saucepan, heat the oil over high heat. When the oil is shimmering, add the garlic, followed by the mussels. Add the guajillo sauce, wine, clam juice, lime juice and basil. Cover and cook until the mussels open, about 5 minutes. Remove from heat and season the sauce to taste with salt and pepper.

Divide the mussels and sauce among four bowls. Garnish each bowl with the parsley and a lime wedge. Serve with the tortillas on the side.


Nutrition

Per serving: 551 calories (percent of calories from fat, 28), 31 grams protein, 64 grams carbohydrates, 4 grams fiber, 17 grams fat (3 grams saturated), 54 milligrams cholesterol, 1,021 milligrams sodium.

For sauce, per 2-tablespoons: 6 calories (percent of calories from fat, 17), trace protein, 1 gram carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 1 milligram sodium.

About the recipe

These mussels cover the basics with white wine, butter and garlic, with just the right amount of spice. The sauce is made with guajillo peppers, which are sold dried and offer smoky warmth and adding a bit of heat that's not overpowering.

Guajillos are dried chiles that are very common in Mexican cooking. They are sold in most grocery stores that have a Latin food section.

Recipe courtesy of Agave in Atlanta, Ga.

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