Spicy Southwestern Style Mussels

Spicy Southwestern Mussels

This is it!  The main event.  This is the recipe Penn Cove Shellfish serves on Saturdays at their tent.

Southwestern Style Penn Cove Mussels being ladled into a bowl


  • 4 pounds of Penn Cove Mussels
  • 1/4 cup extra virgin olive oil
  • 1/2 cup Roma tomatoes, chopped
  • 1/2 cup scallions, chopped
  • 2 Tbsp. of fresh cilantro, chopped
  • 2 Tbsp. chopped garlic
  • I Tbsp. red chili flakes
  • 1/2 lemon
  • 1 cup beer

Mussel Prep:

Usually the mussels will be debearded when purchased, however, if the mussels s ll have their “beards” (byssal threads), wait un l within an hour of cooking to remove the mussel beards by giving them a sharp pull to- ward the pointed ps of the mussels. Rinse the mussels under fresh, run-runing water before cooking, then set aside. if any mussels are gaping open, the are ge ng weak, discard any that will not a empt to stay closed a er squeezing their shell shut or if they have broken shells or an “off” odor.


    • Sauté scallions, tomatoes, garlic, and chili flakes in olive oil over medium heat until scallions begin to look clear.
    • Add beer or wine, mussels, cilantro and juice from 1/2 lemon, cover and turn heat to high.
    • Mussels should steam until they are all opened and the meats are no longer translucent.
    • Discard any mussels that will not open.
    • Spoon mussels into serving bowls and ladle sauce over the top, then serve immediately. (Note: the longer the chili flakes are sautéed, the hotter they get, so put them into the mixture according to taste.)

    Accompany with bread and a cold ale.