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Buffalo Steamed Mussels

Chef Andrew
Looking to add a little flare to traditional steamed mussels? These Buffalo Mussels are modern, spicy, and trendy - perfect for your next dinner party!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Appetizer, Main Course
Cuisine American
Servings 4 people


  • 2 lb. bag Naturally Pure PEI mussels rinsed
  • 2 tbsp. Vegetable oil
  • 2 tbsp. Garlic chopped
  • ½ cup White wine use what you drink!
  • ½ cup Buffalo sauce
  • ½ cup Heavy cream
  • 4 tbsp. Soft butter
  • ½ cup Scallions green only, sliced finely
  • 1 cup Blue Cheese crumbles


  • Before cooking your mussels, it is important to check to see if any are broken or open. Discard any broken shells. Squeeze opened shells shut, if they do not stay closed, discard.
  • In a pasta pot over medium heat, add vegetable oil and cook garlic until fragrant. Do not brown the garlic.
  • Add the wine and buffalo sauce. Bring to a boil.
  • Add mussels and cover tightly with lid. If you do not have a lid, aluminum foil will work.
  • Cook until all mussels are steamed open, approximately 4 minutes.
  • When they are all opened, remove just the mussels from the pot to a large bowl.
  • Cover cooked mussels with foil and reserve.
  • Place buffalo broth back over high heat and bring to a boil.
  • Add cream & boil for about a minute.
  • Reduce heat to medium. Add butter and stir into sauce until melted. Add scallions.
  • Generously spoon your broth over mussels on serving dish.
  • Sprinkle Blue Cheese crumbles over mussels & allow steaming mussels to soften cheese.
  • Serve with plenty of toasted bread for dipping into your sauce.
  • Delicious when served over rice or even pasta!


Serves 4 as an appetizer or 2 as a light meal
Keyword Buffalo, Mussels, Steamed