Photo: Brian Woodcock; Styling: Cindy Barr
Hands-on Time
20 Mins
Total Time
30 Mins
Serves 4 (serving size: about 12 mussels and 1/4 cup liquid)

Serve with Green Salad with Simple Vinaigrette and Goat Cheese Crostini. All mussels are sustainable stars. They're surprisingly affordable, too.

How to Make It

Step 1

Preheat broiler to high.

Step 2

Place chile on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened and charred, turning after 6 minutes. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel, and discard skins. Chop chile.

Step 3

Combine chopped chile, wine, shallots, 3 tablespoons cilantro, salt, and next 4 ingredients (through clam juice) in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add mussels; cover and cook 3 minutes or until shells open. Remove mussels from pan with a slotted spoon. Discard unopened shells. Keep warm.

Step 4

Bring wine mixture to a boil over high heat; cook until mixture is reduced to 1 cup. Stir in lime juice and butter. Pour liquid over mussels; toss gently. Sprinkle with remaining 1 tablespoon cilantro. Serve immediately.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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Ratings & Reviews

carolfitz's Review

July 28, 2013
Excellent., strongly flavored broth nicely finished with the lime & butter. Made to recipe & served in appetizer portions with ciabatta. Everything in the April CL was quick & easy.

StephanieMS's Review

March 23, 2013
The broth completely blew away my expectations. I did condense it a bit more than the recipe called for. Eat this. I forgot to add the first time around, I used homemade carb stock instead of the clam juice. That probably made all the difference in the world.

caloriescount's Review

May 20, 2013

JLMCooks's Review

March 15, 2013
I made this mussels recipe exactly as written and it was great! I toasted some slices of ciabatta bread and served it plain (without the goat cheese) to dip in the broth. The only thing I might do differently next time is add some red pepper flakes to the broth just for a little more "kick." Will definitely make this recipe again!