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.
This Easy Baked Spicy Mussels recipe is savory, spicy, bold and rich! Easy to make and super delicious…The perfect seafood feast!!
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 I just can’t stop daydreaming about my perfect beach vacation. And that is why today I’m going to share with you this absolutely delightful Easy Baked Spicy Mussels recipe that transports me back to 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. It probably has something to do with spending my childhood summers in the beach. So when I saw these gorgeous mussels at local fish market I couldn’t resist.
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!!
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 kind 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.
When it comes to buying seafood, freshness should never be in doubt. I’ve heard that some people doesn’t like to eat shellfish during 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 all are closed and are not cracked or broken. Also discard any that do not open after cooking.
As a bonus, this dish is super easy to make!! Just watch the video ↓↓↓↓
And don’t forget the crusty bread to ensure capturing every drop of the amazing sauce!
- 1 lb cherry tomatoes
- 1/4 cup capers rinsed and drained
- 4 cloves garlic finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chili sauce
- 1/4 cup white wine
- 1 lb mussels cleaned
- Sea salt and cracked black pepper
- leaves Fresh basil optional
- 1 lime cut into wedges (optional)
Preheat oven to 425°F.
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 the basil and lemon wedges.
To store fresh shellfish at home rinse, drain, put into a glass bowl and cover tightly with a damp kitchen towel or wet newspaper. Don’t store in water
Recipe inspired by Donna Hay Magazine Summer edition.