Mejillones en Salsa Roja (Mussels in Red Chilli Sauce)
Steamed mussels tossed in a smoky guajillo sauce with white wine and garlic, with crisp tostadas for scooping up the juices.
Made with Red enchilada sauce and Tostadas and totopos (tortilla chips). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £6.05 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Scrub the mussels under cold water and pull out the beards. Throw away any open ones that do not close when tapped or any with broken shells.
- 2
Heat the oil in a large wide pan with a lid over a medium heat. Cook the onion and garlic for 3 minutes until soft.
3 min - 3
Pour in the wine, let it bubble for 1 minute, then add 300 ml of your ready made red enchilada sauce (see the base recipe). Bring to a simmer.
1 min - 4
Add the mussels, cover and cook over a high heat for 4 to 5 minutes, shaking the pan, until they have opened.
4 min 30 s - 5
Throw away any mussels that have stayed shut. Stir in the lime juice and half the coriander.
- 6
Serve in warm bowls with the rest of the coriander, lime wedges and the tostadas for scooping.
Tips
- Cook the mussels in a single deep layer if you can, so they open at the same time.
- Never force open a shut mussel after cooking. Throw it away.
- Use a dry cider or gluten free stock in place of wine if you prefer.
- Eat the mussels the day you buy them and keep them in the fridge, not sealed in a bag, until cooking.
Storing and freezing
Best eaten at once. Cool any leftovers within 1 hour and keep in the fridge for up to 1 day. Reheat only once until steaming hot all the way through. Do not freeze.
Questions
How do I know mussels are fresh?
Live mussels should smell of the sea, have closed shells or close when tapped, and not be cracked. Throw away any that stay open.
Can I use frozen mussels?
Yes. Use 600 g of cooked frozen mussels in their shells or half shells and warm them in the sauce for 3 to 4 minutes.
Is the wine necessary?
It adds depth but is not essential. Replace it with extra stock or water and a squeeze of lime.
What can I serve it with?
Tostadas as written, or warm corn tortillas, rice or crusty bread if gluten is not an issue.
More made with red enchilada sauce
Pambazos de Papa con Chorizo (Dipped Potato and Chorizo Sandwiches)
EFNFTostadas de Camarón con Salsa Roja (Prawn Tostadas)
GFDFEFCarne Asada a la Tampiqueña (Tampico Style Steak Plate)
NFEFEnchiladas de Pastor (Pastor Pork Enchiladas in Red Sauce)
GFEFNFDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.