Wine-steamed Mussels

Try Ainsley Harriott's white wine and chilli-flavoured mussels - they're delicious served with a loaf of French bread to mop up the juices
By Ainsley Harriott
Wine-steamed Mussels
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 150 ml dry white wine
  • 1 small onion, very finely chopped
  • 2 cloves garlic, thinly sliced
  • 1 red chilli, seeds removed and finely chopped, or a pinch of dried chilli flakes
  • 1 kg scrubbed live mussels
  • 1 handfuls parsley, roughly chopped
  • ground black pepper
  • French bread, to serve
  • cracked black pepper
  • green salad, to serve


1. Pour the wine into a large saucepan with a close-fitting lid. Add the onion, garlic and chilli and bring to the boil. Simmer for 5 minutes until the onion is tender.

2. Meanwhile, check the mussels, discarding any that remain open when tapped sharply with a knife (if they don't close, they're dead and should not be eaten). Add the mussels to the pan with a good grinding of black pepper. Cover and steam for 3-5 minutes, shaking the pan occasionally, until all the shells have just opened. Discard any that do not open after cooking.

3. Sprinkle the parsley over and ladle the mussels and the wine juices into large bowls and serve with plenty of bread and salad.

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