Spicy Mussels and Shrimp

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Spicy Mussels and Shrimp

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This recipe uses one of the hottest peppers in the world, the Moruga Scorpion, certified by the New Mexico Chili Pepper Institute. It's available here. Calling this bite "spicy" doesn't seem to do it justice! Thanks to Mark at Alamo City Pepper Products for this fiery submission!


  • 1lb fresh Mussels (or any Shellfish)
  • ¼ lb Shrimp (cleaned, and deveined)
  • 3T Tomato (crushed)
  • 2T Olive oil
  • ¼ c Chardonnay wine
  • 3 Cloves garlic (minced)
  • 2 Green onions (whites, and tops)
  • ½ t Dried Italian Oregano
  • ¼ t Moruga Scorpion (minced)
  • Jalapeno Salt, fresh ground pepper (to taste)

Recipe Info

  1. Heat oil (cold) with garlic, oregano, and onion whites till it begins to sizzle. Add Mussels with their liquid, and turn heat to high. Reduce to half. Add wine, and reduce by half. Then add tomato, Jalapeno Salt, and pepper, and Moruga Scoprion. Once mussels begin to open add shrimp and cook till just done and reduce by half. Adjust seasoning to taste. Remove from heat, add greens of the onions, and toss. Drizzle with rich Olive oil, and serve with crispy baguettes.

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