Tender, meaty mussels steamed in a sweet mango and white wine sauce!
This light and fresh seafood dish is perfect for summer. The sauce is made with plenty of of buttery ghee and garlic! And fresh mango puree and white wine! Snack on this outdoors and pretend you’re at the beach (and if you actually live near a beach, I’m jealous)!
Mussels are so simple to make but they seem so fancy don’t they?! This would be a perfect recipe to make on a romantic date night or for a birthday, anniversary or any special occasion.
How to Prep/Clean Mussels:
When you buy mussels, look for ones that are tightly closed. Also, if you can try to buy them the same day you plan to make them then do that.
When you buy mussels, many times they are already debearded, meaning the brown strands have already been removed. But if you see these strands then just pull them out.
To clean the mussels, rinse them well in cold water and remove the beards. Discard any mussels that have cracks in them or any that remain open even after you tap them on a hard surface – if they don’t close that means they are likely dead.
Honestly cleaning them is the most time consuming part – but it really doesn’t take all that long. And cooking them takes just minutes! You steam them for a few minutes and once the mussels open up, they are ready to eat!
My husband and I can finish these up very quickly so I’d suggest either serving this as an appetizer or enjoying it as a light meal. It goes well with a toasty baguette (gluten-free for me!), a big salad and a glass of wine 🙂Print
Tender, meaty mussels steamed in a sweet mango and white wine sauce! Serve this with a toasty baguette, a salad and a glass of wine.
- 2 pounds mussels, cleaned and debearded
- 3 tablespoons ghee
- 5 garlic cloves, minced
- 1 cup fresh mango puree
- ½ cup dry white wine
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Cilantro, chopped for garnish
- Wash the mussels in a colander and debeard them (remove any brown strands). Discard any mussels that are cracked or remain open even after tapping them on a hard surface.
- Melt ghee in a large dutch oven over medium heat. Stir in the garlic and after 30 seconds, add the mango puree, white wine and spices.
- Bring the liquid to a boil, add the mussels and cover the pot for 3 minutes.
- Remove the lid, give the mussels a stir, then cover for another 3 minutes, or until the mussel shells open. Discard any mussels that do not open.
- Place the mussels in a shallow serving bowl and ladle the liquid on top. Garnish with chopped cilantro.