Spicy Mussels Recipe with Garlic, Mirin and Sriracha

This spicy mussels recipe was designed as the star of a no-stress seafood menu for a romantic dinner. An easy mussels recipe layered with aphrodisiac ingredients, it makes an ideal choice for a sexy date night at home.

And although I first published this spicy mussels recipe in my cookbook, Romancing the Stove, I’ve come to realize that this is not a recipe to file away for Valentine’s Day. Sure, it’s a great romantic dish but it’s also a crowd pleaser. It’s the kind of recipe you’re going to want to reach for any time you’re craving shellfish.

The scent of the mussels steaming is a glorious aroma that fills the entire kitchen with the essence of the sea. And as the steaming liquid heats, it warms your home with the aromatics of garlic and mirin – aromas almost guaranteed to make anyone’s mouth water in anticipation.

Ingredients in this steamed mussels recipe

This easy mussels recipe offers incredible richness with just a handful of carefully chosen ingredients. You’ll love the simplicity of steaming mussels in this spicy broth.

The majority of the ingredients, including garlic, olive oil and chicken stock are pantry staples. But here’s some more information on the recipe’s slightly more exotic ingredients:

Mussels

The main ingredient in this mussels dish is, obviously, mussels. If you’ve never cooked mussels before, be prepared for a little prep. (It’s not hard but mussels do have to be prepped before cooking.)

How to prep your mussels

You’ll want to rinse the mussels in cold water. The most important step is to remove any mussels with broken shells as well as those that don’t close if you tap on the shell. These are bad mussels. Discard them immediately.

Some fishmongers sell their mussels debearded. But if you’re mussels have a little, hair-like clump of fibers on the side, (the beard), you need to pull it off. Here’s a detailed description of how to debeard a mussel.

Beyond the shellfish, this mussels recipe calls for a few less common ingredients, including mirin sriracha and fish sauce. Here are some details on the flavor profiles of the Asian flavorings as well as where to find them.

Can you use frozen mussels?

I do not recommend using frozen mussels for this chili mussels recipe. Freezing changes the texture of shellfish, which becomes very obvious in simple preparations like this one.

Mirin

If you’re a fan of mussels, then you’ve probably tried them steamed in white wine. But for this recipe, the mussels are steamed in mirin, a subtly sweet, Japanese rice wine. Mirin has acidity, similar to a dry white wine, but it has a slightly different weight and feeling on the tongue.

You can buy mirin online if you don’t know where to find it locally. I use it in the recipe because I like the way it complements the fish sauce.

Fish sauce

What is fish sauce? Fish sauce is one of the most intense flavorings I ever use. Be careful not to put too much in any dish. It is powerful!

Fish sauce is made from salted, fermented fish. It really does sound terrible put this way, but the flavor it creates is earthy, salty and addictive.

Fish sauce is sold in Thai markets, Asian grocers and some mainstream grocery stores with a good international foods section. Or you can order it online.

Sriracha

The sriracha is what makes this healthy shellfish recipe sublimely sexy in my mind. But what is sriracha?

This traditionally Thai condiment is a chili paste flavored with vinegar and sugar. It gets its heat from red jalapeno peppers, which means that it isn’t super spicy. It just adds a bold zing to whatever dish lucky enough to get a dash of this brightly colored sauce.

Although it used to be found primarily in Asian markets, sriracha is now sold pretty much everywhere. But if you can’t find it at your grocery store, you can always order sriracha online.

Are mussels healthy?

Did you know that mussels are among the best animal sources of protein and they’re rich in several other nutrients?

The protein in mussels is easy to digest, which means your body has more of a chance to get the full benefit of that protein. Mussels are a source of iron, vitamin B-12 and mood-boosting Omega-3 fatty acids.

In this recipe, the mussels are steamed with a sauce made from additional healthy ingredients, including bone broth, garlic, scallions. fresh citrus and chiles in the form of sriracha sauce.

Why this spicy mussels recipe is right for a romantic dinner

As an expert on aphrodisiac foods, I’m asked all the time to describe a “perfect” romantic dinner. I’m always quick to answer that the meal has to be something both romantic partners enjoy. So in this case, if mussels are your thing, here’s why you should serve this dish on date night.

This is an easy recipe to prepare and one that can be fun to make together. The only modestly time-consuming step is the mindless task of debearding the mussels. And that time will be cut in half if you do it together.

The rest of the prep and cooking is straightforward. Steaming is a great choice for date night because you can put a lid on the pan and forget about it while you enjoy each other for a few minutes.

Of course, this recipe is also aphrodisiac-rich, making it an excellent choice if the goal of your evening is a little seduction. Mussels, like all shellfish, are historically considered aphrodisiacs – and for good reason. Mussels provide several nutrients to support sexual health.

Then there’s the kiss of spice the sriracha brings to the dish. It can make the tongue tingle and help raise your body temperature. In addition, garlic, lemon and rice wine are also classified as aphrodisiac foods.

Serve it with a loaf of crusty bread so you can soak up every last bit of the sauce.

Spicy Steamed Mussels in Exotic Broth

Print Recipe

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Steamed mussels are among one of the most simple seafood dishes to make. But this Thai-inspired version of steamed mussels layers flavor with garlic, cilantro and just a kiss of spicy sriracha.

Course Main Course

Cuisine Asian-inspired

Cooking Style Easy

Diet and Health Healthy

Seasonal Mother's Day, Valentine's Day

Ingredient mussels

Prep Time 8 mins

Cook Time 8 mins

Total Time 16 mins

Servings 2

Author Amy Reiley

Ingredients

• 1 lb mussels
• 2 tbsp olive or avocado oil
• 1 clove garlic finely minced
• 1/2 cup mirin
• 1/2 cup chicken broth
• 1-2 tsp sriracha* hot chili sauce
• 2 tbsp fish sauce
• 1 tbsp fresh lemon juice
• 2 scallions chopped, (optional)
• 1/4 cup cilantro (optional)

Instructions

• Rinse the mussels well in cold water, discarding any that won’t close when handled. If the mussels have not been de-bearded, remove the fibrous patch of hairs, or “beard,” sticking out from between the two shells by pulling with your fingers. If it's stubborn, cut it with a knife.
• In a small bowl, whisk together the mirin, chicken broth, 1 tsp sriracha and fish sauce.*
• In a nonstick sauté pan or wok, heat the oil over medium-high heat.
• Sauté the garlic in the oil until edges brown, about 30 seconds.
• Add the liquid mixture. Bring to a boil and boil for 1 minute.
• Add the mussels, reducing heat slightly, cover and cook until all the mussels are open, about 4-5 minutes. (They may open sooner.) Remove from heat. Drizzle with lemon juice and top with scallions and/or cilantro. Or, if you prefer, just eat them naked—the way I like to do it.
• Divide mussels between 2 bowls and serve with a crusty baguette to sop up the juice.

Notes

* If you enjoy seafood with a lot of heat, taste the broth mixture. If you would like additional spice, you can add up to one more teaspoon of sriracha. But keep in mind that the additional heat will diminish the delicate sweetness of the mussels. 

For more of my aphrodisiac recipes, check out my cookbook Romancing the Stove: the unabridged guide to aphrodisiac foods.

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Amy Reiley

An award-winning author of five aphrodisiac cookbooks with an MA in Gastronomy, Amy Reiley has spent the past 18 years studying the history and science behind aphrodisiac foods. She speaks on aphrodisiacs globally and has brought her knowledge of aphrodisiac foods to national television shows including The Today Show and CBS Early Show. Amy is also a freelance food, wine and health writer and wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine. Most importantly, Amy is a mother to 2 human children and 1 standard poodle.

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