Spicy Vodka Mussels
Olivia is a food content creator, food stylist, and most importantly, food enthusiast. Inspired by her experiences and culture, she loves to bring gourmet recipes to your kitchen.
- Dinner
Mussels steamed in a creamy, tangy, and spicy vodka sauce finished with fresh basil — 24g of protein in 25 minutes.
When it comes to mussels, a big part of how they taste is in the sauce they’re cooked with. It’s very common to steam mussels in a tomato based sauce, but I thought: “how can we make this even better?” Personally, I’d choose a creamy vodka sauce over a red sauce any day. So I took that idea and ran with it. These Spicy Vodka Mussels have that same delicious sauce and flavor that you love in a spicy vodka pasta but with mussels. It’s savory, tangy, and a little spicy — but most of all, addicting!
Why This Works
Mussels are a great source of lean protein. The spicy vodka sauce coats the mussels perfectly, and the acidity of the tomato paste balances the seafood flavor of the mussels. It has the perfect amount of creaminess without being too heavy, and the fresh basil adds so much aroma and freshness. If you’re a spice lover, you can add more red pepper flakes to take it up a notch. Even after all the mussels are finished, I would happily drink up all the leftover sauce; it’s that good.
Nutrition (per serving)
| Calories | 460 |
|---|---|
| Protein | 24g |
| Carbs | 19g |
| Fat | 31g |
Ingredients
| Mussels | 1½ lbs |
|---|---|
| Olive oil | 2 tbsp |
| Minced garlic | 1 tbsp |
| Shallot, finely chopped | 1 |
| Tomato paste | 6 oz |
| Red pepper flakes (use 2 tsp if you like it spicier) | 1½ tsp |
| Dried basil | 2 tsp |
| Chicken broth | 2 cups |
| Heavy cream | ½ cup |
| Grated Parmesan | ½ cup |
| Unsalted butter | 2 tbsp |
| Kosher salt | ½ tsp |
| Black pepper | ½ tsp |
| Fresh basil leaves | ⅔ cup |
| Toasted bread, to serve on the side | Optional |
Step-by-Step Instructions
1 Clean the mussels
Add the mussels to a colander and rinse the mussels under cold water. Gently scrub off any debris and remove the beard. Discard any open, dead mussels.
2 Build the sauce
Heat a pan over medium heat. Pour in the olive oil then add in the garlic and shallot. Sauté for 2 minutes until the shallot turns translucent. Mix in the red pepper flakes, dried basil, and tomato paste. Cook for 4–5 minutes until the tomato paste darkens to a reddish brown color.
3 Steam
Pour in the chicken broth and mix until the sauce is combined. Add in the mussels. Increase the heat to medium high and heat until the sauce starts bubbling. Reduce the heat to medium low. Cover the pot with a lid and steam for 8–10 minutes, mixing halfway through, until all of the mussels have opened.
4 Finish and serve
Mix in the heavy cream, parmesan, butter, salt, pepper, and basil. Remove the pot from the heat and, optionally, serve with toasted bread on the side. Enjoy!
Notes & Tips
- Prior to cooking, discard any mussels that are wide open or have cracked shells.
- Do not store the fresh mussels in a bowl of fresh water or seal them in a plastic bag, they will die.
- For a pescatarian diet, substitute the chicken broth with seafood stock or vegetable broth.