“The jalapeno and chili sauce supply a little kick and the lime and cilantro give a boose of fresh flavor. Pass the bread around to soak up all those lovely juices”

Ingredients Nutrition


  1. Rinse the mussels in a colander under cold water, scrub the shells throughly, remove the tough, wiry beards and discard any mussels with broken or gaping shells.
  2. While the mussels drain, heat the oil in a large stock pot over medium high heat. Add carrot and jalapeno; saute, stirring occasionally, until they begin to soften and lightly brown, about 2 minutes.
  3. Add the garlic and 1/2 tsp of the lime zest and saute until fragrant, 30 seconds. Pour in the wine and raise the heat to high.
  4. As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 - 6 minutes.
  5. Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm.
  6. Return the pot with the cooking liquid to the heat add the cream, boil until the sauce reduces just a bit, 2 - 3 minutes.
  7. Add 1-1/2 T of the lime juice, the cilantro and chili sauce, if using.
  8. Taste and add more lime juice and salt if needed.
  9. Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion and serve immediately.

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