Muffin Goddess's Note:
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.
My Private Note
Units: US | Metric
- 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 tomato, 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)
- 1Heat the oil in a large pot (stock pot) over medium heat.
- 2Add the onions, garlic, tomato, and jalapenos.
- 3Cook just until softened.
- 4Add the wine, water, salt and pepper, and bring to a boil over high heat.
- 5Add the mussels and cilantro and cover the pot.
- 6Steam for 8-10 minutes, carefully shaking the pot occasionally to shift the mussels around.
- 7The mussels are cooked when they are fully opened.
- 8Be sure to discard any mussels that do not open.
- 9Dish the mussels and broth out into bowls.
- 10Serve with fresh crusty bread or warm fresh corn tortillas for sopping up the broth.
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Nutritional Facts for Mexican-Style Steamed Mussels
Serving Size: 1 (682 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 495.7
- Calories from Fat 123
- Total Fat 13.7 g
- Saturated Fat 2.4 g
- Cholesterol 127.3 mg
- Sodium 1602.5 mg
- Total Carbohydrate 24.1 g
- Dietary Fiber 1.2 g
- Sugars 2.8 g
- Protein 55.1 g