It’s September — Turn up the heat

Mussels in sriracha cream sauce

Fri, 09/04/2020 - 2:00pm

Want to put a little spice in your life?

These mussels have the perfect amount of heat from jalapeno and sriracha in the creamy sauce that will make your lips tingle, but keep you going back for more!! Make sure to have crusty bread on the side for dipping into the decadent sauce and a cold beer in your hand to wash it all down! Arriba!

Mussels in sriracha cream sauce

1 large baguette

6 Tbsp. olive oil

1 large onion, chopped

1 jalapeno pepper, chopped (including seeds)

6 cloves garlic, chopped

1 red bell pepper, chopped

1/2 lb. kielbasa or chorizo sausage, chopped

4 lbs. mussels, beards removed and scrubbed under cold water with a brush

1 cup dry white wine

1 Tbsp. sriracha sauce

2 tsp. Dijon mustard

2 cups heavy cream

1/2 tsp. salt

3 tsp. cornstarch

1/4 cup water

1/4 cup fresh basil leaves, chiffonade – plus more for garnish


Preheat oven to 400 degrees.

ut the baguette into half-inch thick rounds and place on a foil lined baking sheet. Drizzle with 2 to 3 tablespoons of the olive oil and bake for 8 to 10 minutes until toasty. Set aside.

Heat the olive oil over medium high heat in a large deep skillet. Add the onions, jalapeno, and garlic to the pan and cook until soft and fragrant, about 2 minutes. Add the red bell pepper and kielbasa to the pan and continue to cook, stirring frequently until kielbasa has begun to caramelize, about 3 to 4 minutes.

Add the mussels to the pan in a single layer and toss to coat with the onion and kielbasa mixture. Top with the white wine.

Whisk the sriracha, Dijon, and heavy cream together in a bowl and then pour over the mussels. Toss everything to coat and cover the pan. Cover and cook until the mussels are just opened, about 5 to 7 minutes. Using tongs remove the mussels from the sauce to a platter and cover with foil to keep warm.

Add the salt to the sauce and bring to a low boil. Whisk the cornstarch into the water until dissolved and add to the sauce. Cook stirring frequently for 3 to 4 minutes until the sauce reduces and becomes thick and silky. Stir in the basil.

Pour the sauce over the mussels on the platter (or in individual serving bowls). Garnish with basil leaves and a couple of the toasty crostini and dig in.

Dipping the bread in that sauce is dreamy… just sayin’.