Wok-Roasted Mussels

 More Amazing Seafood Recipes

4 servings


  • 2 tablespoons grapeseed oil

  • 12 garlic cloves, smashed

  • 1 jalapeño, quartered lengthwise

  • 2 pounds mussels, scrubbed and debearded

  • 3 fresh bay leaves

  • 1 teaspoon sea salt

  • 1/2 teaspoon cracked black pepper

  • 1/2 cup dry white wine


  1. Set a wok over high heat for 7 minutes. Add the oil and heat until smoking. Add the garlic and jalapeño and stir-fry until lightly golden, about 2 minutes. Add the mussels and bay leaves, season with salt and pepper and cook, stirring occasionally, until the mussels open, about 6 minutes. Add the wine and boil until reduced by half, about 2 minutes. Spoon the mussels into bowls and serve.

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