Mussels in Mango, Red Pepper & White Wine Guajillo Broth

Splash some spice onto your palate with this true Mexican summer seafood recipe full of authentic flavor, which includes mussels with fresh mango and red peppers.



  • 2 pounds

    mussels, debeared and scrubbed (discard any that are not tightly shut)

  • 1 cup

    shallots, diced

  • 1 1/2 cups

    red peppers, stemmed, seeded and diced

  • 3/4 cup

    fresh mango, peeled, seeded and diced

  • 2 teaspoons

    garlic, minced 

  • 1 cup

    dry white wine

  • 1/2 cup

    HERDEZ® Red Guajillo Chile Cooking Sauce

  • 2 tablespoons

    unsalted butter

  • 1/2 teaspoon

    kosher salt

  • 1/4 tsp

    ground pepper

  • 1/2 cup

    cilantro, chopped

  • 1

    lemon cut into wedges

  • 1

    French Baguette

  • 3 tablespoons

    extra virgin olive oil

Print Recipe

Serves 4



  1. Heat oven to 400F

  2. Cut baguette into 1/2-inch thick slices diagonally, place them on baking sheet and drizzle with olive oil. Place in heated over for 8 minutes or until golden and toasted. Remove and set aside.

  3. Place stock pot over medium heat and add butter to pot to melt. Add shallots, red peppers, ¼ teaspoon salt and ¼ teaspoon pepper and sauté 10-12 minutes. Next add mangos, garlic, white wine, HERDEZ® Red Guajillo Chile Cooking Sauce and stir to combine and bring to a simmer. Now add mussels and stir to combine, place a tight fitted lid on pot and allow to cook over medium heat for about 8 minutes or until all mussels open up (discard any that don’t open). During the cooking process, with the lid on, give the pot a shake once or twice. Taste broth, adjust salt to taste. Pour the mussels and the sauce into a large serving bowl, garnish with chopped cilantro, serve with toasted baguette, lemon wedges and enjoy!


HERDEZ® Mangos

Sliced and canned in syrup, HERDEZ® Mangos are always sweet and fresh.

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