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Mussels Picante

Salsa's signature blend of tangy and spicy makes it a versatile flavor enhancer in all kinds of dishes. We paired salsa with mussels and wine for a take on moules Provencal.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, November 2015


  • 1 cup salsa
  • 1/2 cup dry white wine
  • 2 pounds cleaned, debearded mussels
  • Extra-virgin olive oil
  • Toasted bread, for serving


  1. Combine salsa and wine in a large pot. Bring to a boil. Add mussels. Cover and cook until mussels open, about 5 minutes. Drizzle with olive oil and serve immediately, with toasted bread on the side.

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