Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Steamed Mussels with Lime & Cilantro

Scott Phillips

Servings: four as a main course; eight as an appetizer.



  • 4 lb. mussels
  • 2 Tbs. extra-virgin olive oil
  • 1 medium carrot, peeled and cut into small dice
  • 1 large fresh jalapeño, seeded and minced
  • 2 cloves garlic, minced (about 1 Tbs.)
  • Finely grated zest and juice of 1 lime
  • 1/2 cup dry white wine or white vermouth
  • 1/2 cup heavy cream
  • 1/3 cup loosely packed cilantro leaves and tender stems, coarsely chopped
  • 1/2 to 1 tsp. Asian chile sauce, such as Sriracha, or other hot sauce (optional)
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size based on eight servings
  • Calories (kcal) : 292
  • Fat Calories (kcal): 125
  • Fat (g): 14
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 84
  • Sodium (mg): 801
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Protein (g): 27


  • Rinse the mussels in a colander under cold water, scrub the shells thoroughly, remove the tough, wiry beards, and discard any mussels with broken or gaping shells. While the mussels drain, heat the oil in a large, wide pot over medium- high heat. Add the carrot and jalapeño and sauté, stirring occasionally until they begin to soften and lightly brown, about 2 min. Add the garlic and 1/2 tsp. of the lime zest, and continue to sauté until fragrant, 30 seconds. Pour in the wine and raise the heat to high. 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 to 6 min.
  • Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm. Return the pot with the cooking liquid to the heat, add the cream, and boil until the sauce reduces just a bit, 2 to 3 min. Add 1-1/2 Tbs. of the lime juice, the cilantro, and the chile sauce, if using. Taste and add more lime juice and salt if needed. Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion, and serve immediately.


Rate or Review


  • carolcook | 03/09/2018

    ONe of my favorite mussel recipes.
    Double the heat and if you like sauce, increase the cream by 25%. Absolutely delicious! Toasted Ciabatta and brushe with olive oil. GREAT

  • dk_diva | 05/27/2017

    I made no changes to the recipe- it is fantastic!! The sauce is straight-up guzzleable.

  • williams712 | 09/13/2012

    I made this dish last night, very aromatic I might add. Since it was only 2 of us I only used 1# of mussels and scaled back on the ingredients, I used half of a small Jalapeno instead of a large and added a few strands of Saffron to the wine before I added the Mussels. My husband enjoyed the dish so much he wants me to make it again tonight! Next time I may have to try this with Shrimp and Scallops minus the Mussels. Maybe I can give it 5 stars after making it again tonight.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Vercelli, Italy (510)

The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks