My favorite way to enjoy mussels during hot-weather months? Chilled and marinated! No matter how you dress these mussels, you'll want to follow the same basic technique. By cooking them with a minimum of moisture, and then reducing the liquids for the base of our marinade, we get an even more intense flavor, as well as an extra little kick of salinity. Garnish with a slice or two of red Fresno chile if desired.

Recipe Summary

20 mins
5 mins
2 hrs 10 mins
2 hrs 35 mins
2 pounds mussels


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the Marinade:


Instructions Checklist
  • Heat olive oil in a saucepan over medium-high heat. Add onion and salt. Cook and stir until onion starts to sizzle, 1 to 2 minutes. Add mussels and cook, covered, until mussels start to open, 2 to 3 minutes. Transfer mussels to a bowl. Let cool until easy to handle.

  • Separate mussels from shells into a bowl, reserving the shells and juices. Keep mussels refrigerated while preparing the marinade.

  • Pour the reserved accumulated juices back into the saucepan. Cook on medium-high heat until reduced to a glaze, 1 to 2 minutes. Press glaze through a mesh strainer into a bowl to remove any grit.

  • Add lemon zest, jalapeno, lemon juice, and Champagne vinegar. Whisk in oil. Spoon dressing over the mussels. Press plastic wrap down on top and marinate in the refrigerator, 2 to 8 hours.

  • Arrange shells on a paper towel-lined plate. Fill shells with the mussels and spoon the dressing evenly on top.

Chef's Notes:

You can also use rice vinegar or white wine vinegar.

Serve on ice or a cold plate, and not on salt, unless it is very large grain and won't stick to the shells.

Nutrition Facts

233 calories; protein 21.3g 43% DV; carbohydrates 8.3g 3% DV; fat 12.4g 19% DV; cholesterol 49.6mg 17% DV; sodium 347.1mg 14% DV. Full Nutrition


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0