Mussels in Spicy Green Broth
Updated January 31, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
8 tablespoons unsalted butter, softened
2 teaspoons grated fresh ginger
1 teaspoon ground coriander, briefly toasted in a pan
1 teaspoon ground cumin, briefly toasted in a pan
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1 cup very finely chopped cilantro (from 1 large bunch)
2 serrano chiles, very finely chopped
1 teaspoon lime zest
Kosher salt (Diamond Crystal)
4 pounds mussels
2 tablespoons extra-virgin olive oil or coconut oil
1 large shallot, thinly sliced or finely diced
2 garlic cloves, smashed to a paste with a little salt
1 cup dry white wine
Lime wedges and a crusty baguette, for serving
Nutritional analysis per serving (4 servings)
63 grams carbs; 188 milligrams cholesterol; 933 calories; 14 grams monosaturated fat; 5 grams polyunsaturated fat; 18 grams saturated fat; 42 grams fat; 3 grams fiber; 1761 milligrams sodium; 63 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the cilantro butter: Put softened butter in a bowl. Add ginger, coriander, cumin, turmeric and black pepper. Mash together with a wooden spoon to combine. Add the cilantro and chiles, and mash well, extracting as much green cilantro juice as possible. Stir in lime zest and ½ teaspoon kosher salt. Form the butter into a log, then wrap with waxed paper or film and chill to firm slightly.
- Step 2
As the butter chills, prepare the mussels: In a large bowl, wash mussels in cold water. Pull off any “beards” and discard (also discard any smashed or gaping mussels). Quickly rinse the mussels and set aside.
- Step 3
Put oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add shallot, season with salt, and let sizzle for a minute without browning. Add garlic and white wine, and turn heat to high and bring to a boil.
- Step 4
Add mussels, stir well, and cover. Cook mussels over high heat, stirring once, for 5 to 7 minutes, until all mussels have opened. Turn off heat and leave lid on.
- Step 5
To serve, cut cilantro butter into 1-inch chunks and stir into the mussels (4 tablespoons is probably enough, but use it all if you wish).
- Step 6
Ladle mussels and broth into heated wide shallow soup bowls. Place a bowl on the table to collect empty shells. Pass lime wedges along with a warm crusty baguette, for sopping up the broth.
Private Notes
Comments
When I cook mussels they are often ready much quicker than the 5-7 minutes given in the recipe. 2-3 minutes is more than enough for them to open. After 5-7 minutes they will have lost much of their liquid and be dried out.
The ingredients to be finely chopped can go into a mini chopper. Then add the ground spices, process for a second and fold into the butter. The compound butter can be made earlier in the day and refrigerated.
I think the best process is to steam the mussels covered for a couple of minutes, then remove them to a separate bowl one by one as they open. They stay succulent, and if they cool to room temp by the time you serve them you will be pouring the hot sauce over them at the last moment.
@Randi Same here. Didn't make a butter, but added butter and cilantro after mussels were cooked, right before serving. Everything else before. Will use less turmeric next time, otherwise, delicious.
Outstanding and unusually tasty. Loved this!
Delicious. Made half the butter as wouldn’t need extra. We loved it and will definitely make again.