Mexican-Style Steamed Mussels

Recipe by Muffin Goddess
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    cups water
  • 12
    teaspoon salt
  • 12
    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)
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DIRECTIONS

  • 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.
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