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!


Flour Fajita Style Tortillas

No sizzling fajita dish is complete without authentic tortillas.

Learn More

Sign Up for News & Updates