Mussels with a Pepper Cream Sauce

Yield: 4 servings

This has become a favourite among my friends and family. Be sure to serve with bread to sop up all that sauce—and a little Italian opera playing in the background to get you in the mood!

  • 4 lb mussels, scrubbed and debearded
  • 1 Tbsp. salted butter
  • 2 garlic cloves, finely chopped
  • 1 small shallot, thinly sliced
  • ½ red or orange bell pepper, thinly sliced
  • ½ cup dry white wine
  • 1/4 cup pickled hot peppers + 1 tsp. of the juice
  • 1 cup heavy (35–40%) cream
  • Kosher salt
  • 1/2 lemon
  • Cilantro
  • 1 Roma tomato, finely diced, for garnish


Wash the mussels under cold running water.

Heat the butter in a large saucepan over medium heat. Add the garlic and shallots and cook until softened. Add the bell peppers, hot peppers, and wine, and cook until the peppers are softened. Add the mussels and cover with a lid to steam for about 4 minutes. Stir in the cream to combine and cook, uncovered, for another 4 minutes. Discard any mussels that don’t open. Don’t let it come to a boil. Season to taste with salt. Squeeze some lemon juice over the mussels and garnish with cilantro and diced tomato before serving.