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Crostini on a white bowl with Wok Smoked Mussels.

Wok Smoked Mussels

Mussels make a great light meal, or appetizer for a dinner party and these Wok Smoked Mussels are both simple and tasty.
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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Fish & Seafood
Cuisine American
Servings 2 servings
Calories 187 kcal


  • Mussels cleaned and de-bearded
  • Grapeseed oil it's a good neutral oil that has a high smoke point
  • 2 Serrano or Thai chilies split
  • 1 clove garlic smashed
  • 1 bay leaf crumbled
  • ½ cup dry white wine or as needed depending on how many mussels you are making
  • Special equipment: a wok or deep wide frying pan


  • Heat the wok over high heat, add some oil to coat the bottom, and have about ¼ inch sitting in the base of the wok.
  • Add the mussels and toss with the oil, stir (keep them moving around the wok, changing the bottom ones with the top ones); when half of them are opened, add the bay leaf; toss, then add the wine; immediately light on fire with a match (this is what makes them smokey, you can omit this step and they will still be good, just not as smokey) continue cooking and stirring them until they have opened.
  • Once most all of them are open, discard any unopened ones. Serve in a deep wide bowl, pouring some of the sauce over them along with some crusty bread.


Serving: 1gSodium: 161mgCholesterol: 24mgCalories: 187kcalPolyunsaturated Fat: 7gSaturated Fat: 1gFat: 9gProtein: 10gCarbohydrates: 6g
Keyword easy mussel recipe, mussels, San Francisco mussels recipe
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