Recipe by Muffin Goddess
I always keep an eye out for mussels to go on sale at the local fish counter, just so I can make this yummy recipe. It makes for a great quick light meal. Be warned, though: four pounds of well-prepared mussels can disappear much faster than you think. Also a great recipe to use with clams, if that's what you prefer. Prep time does not include time to clean the shellfish.
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 jalapeno peppers, seeded and chopped (leave the seeds in if you want more heat)
- 1 medium tomatoes, chopped
- 1 bunch fresh cilantro, chopped
- 1 cup white wine (cooking wine is okay)
- 1 1⁄2 cups water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper (fresh is preferred)
- 4 lbs mussels, well-cleaned and debearded (discard any open ones that don't close when you tap the shell, or ones that feel extremely heavy - t)
Directions See How It's Made
- Heat the oil in a large pot (stock pot) over medium heat.
- Add the onions, garlic, tomato, and jalapenos.
- Cook just until softened.
- Add the wine, water, salt and pepper, and bring to a boil over high heat.
- Add the mussels and cilantro and cover the pot.
- Steam for 8-10 minutes, carefully shaking the pot occasionally to shift the mussels around.
- The mussels are cooked when they are fully opened.
- Be sure to discard any mussels that do not open.
- Dish the mussels and broth out into bowls.
- Serve with fresh crusty bread or warm fresh corn tortillas for sopping up the broth.