This Easy Baked Spicy Mussels with wine sauce recipe is savory, spicy, bold, and rich! Easy to make and super delicious…The perfect seafood feast!! Easy Honey Chipotle Grilled Shrimp and Easy Fish and Mango Ceviche are some of my favorite seafood recipes to try.
Baked Spicy Mussels with Wine Sauce Recipe
Summertime is almost here, which translates to a season full of adventures, longer days, and warmer weather!! Since summer and beach are synonymous for me so I’m going to share with you this absolutely delightful Easy Baked Spicy Mussels recipe, which transports me back to the white sands and turquoise waters beaches of the Caribbean.
It’s no secret that I adore seafood! Fish, shrimp, oysters, mussels, crabs, lobster, you name it.
These Easy Baked Spicy Mussels will delight your tastebuds!!
The spicy wine sauce is so delicious…it just screams for some crusty bread to soak up all the savory sauce! Juicy tomatoes, salty capers, flavorful garlic, rich olive oil, hot chili sauce, and bright white wine… everything combined to create the most divine and slurp-worthy sauce!!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cherry tomatoes
- Extra virgin olive oil
- Chili sauce (sriracha)
- White wine
- Fresh Mussels
- Sea salt and cracked black pepper
- Fresh basil and lime (optional)
How To Bake Mussels
- Preheat oven to 425º F (218º C)
- Roast the Veggies
Place the tomato, capers, garlic, oil, chili sauce, and wine on a large roasting tray. Mix to combine. Cover with Reynolds wrap aluminum foil and bake for 20 minutes until the tomato has softened slightly.
- Add the Mussels
Add the mussels, cover with foil and bake for a further 15–20 minutes, or until the mussels have opened.
- Adjust Seasonings
Sprinkle with salt and pepper. Top with basil and lemon wedges.
To speed up the cooking process, I cover the baking tray with Reynolds Wrap Aluminum Foil, which I always have handy. I use it for all kinds of things. I love to line baking pans to reduce cleanup time. I also cover the bottom of my oven to catch spills and drips. I even use it as a light reflector for my photos.
How To Know If Mussels Are Fresh And Safe To Eat
When it comes to buying seafood, freshness should never be in doubt. I’ve heard that some people don’t like to eat shellfish during the summer months due to a few freshness concerns.
But don’t panic! Fresh-farmed mussels are available all year long, and they are strictly regulated to ensure they are safe to consume.
You only have to be careful and make sure the mussels are closed and are not cracked or broken. Also, discard any that do not open after cooking.
I love to serve mussels with roasted potatoes. And don’t forget the crusty bread to ensure capturing every drop of the amazing sauce!
How to Store Shellfish
To store fresh shellfish at home, rinse, drain, and put into a glass bowl. Top with a damp kitchen towel or wet newspaper to maintain humidity. Don’t store in water.
More Recipes You’ll Love!
- Sheet Pan Mustard Salmon Dinner
- Easy Teriyaki Salmon
- Easy Honey Chipotle Grilled Shrimp
- Grilled Barbecue Shrimp and Corn Avocado Salad Bowls
Recipe Card 📖
Easy Baked Spicy Mussels
- 1 lb (450 g approx.) cherry tomatoes
- 1/4 cup capers, rinsed and drained
- 4 cloves garlic, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chili sauce (sriracha)
- 1/4 cup (60 ml) white wine
- 1 lb (450 g approx.) fresh mussels, cleaned
- Sea salt and cracked black pepper
- Fresh basil leaves (optional)
- 1 lime, cut into wedges (optional)
- Preheat oven to 425º F (218º C).
- Place the tomato, capers, garlic, oil, chili sauce, and wine on a large roasting tray; mix to combine. Cover with Reynolds wrap aluminum foil and bake for 20 minutes, or until the tomato has softened slightly.
- Add the mussels, cover with foil and bake for a further 15–20 minutes, or until the mussels have opened.
- Sprinkle with salt and pepper. Top with basil and lemon wedges. Serve inmedatelly.
Originally posted in May 2016, photos were replaced in June 2019, and post content was edited to add more helpful information, no change to the recipe.
Disclosure: This is a sponsored recipe as a Reynolds Kitchen ambassador. However, all opinions expressed are my own, as always. Thank you, though, for supporting them and the other brands which help make this site possible.