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Steamed Mussels with Peppers

 Steamed Mussels with Peppers
Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds.
4 ServingsPrep: 30 min. Cook: 10 min.


  • 2 pounds fresh mussels, scrubbed and beards removed
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 bottle (8 ounces) clam juice
  • 1/2 cup white wine or additional clam juice
  • 1/3 cup chopped sweet red pepper
  • 3 green onions, sliced
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • French bread baguette, sliced, optional


  • Tap mussels; discard any that do not close. Set aside. In a large
  • skillet, saute jalapeno in oil until tender. Add garlic; cook 1
  • minute longer. Stir in the clam juice, wine, red pepper, green
  • onions, oregano and bay leaf.
  • Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6
  • minutes or until mussels open. Discard bay leaf and any unopened
  • mussels. Sprinkle with parsley, salt and pepper. Serve with baguette
  • slices if desired. Yield: 4 servings.

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Steamed Mussels with Peppers (continued)

Nutritional Facts: 12 mussels and 1/2 cup broth (calculated without baguette) equals 293 calories, 12 g fat (2 g saturated fat), 65 mg cholesterol, 931 mg sodium, 12 g carbohydrate, 1 g fiber, 28 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.