Ingredients
-
1
-
4
-
1
-
2
-
1
-
1
-
1
-
1 1/2
-
1/2
-
1/2
-
4
-
-
-
-
Directions
Mexican-Style Steamed Mussels, 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 , Excellent I omitted the tomato, but loved the flavors from the jalapeno and cilantro , EXCELLENT! Nice and easy to make with a burst of flavor Enjoyed with a loaf of homemade french bread and a glass of wine, not to mention great company! – lovenest
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Steps
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1
Done
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Heat the Oil in a Large Pot (stock Pot) Over Medium Heat. |
|
2
Done
|
Add the Onions, Garlic, Tomato, and Jalapenos. |
|
3
Done
|
Cook Just Until Softened. |
|
4
Done
|
Add the Wine, Water, Salt and Pepper, and Bring to a Boil Over High Heat. |
|
5
Done
|
Add the Mussels and Cilantro and Cover the Pot. |
|
6
Done
|
Steam For 8-10 Minutes, Carefully Shaking the Pot Occasionally to Shift the Mussels Around. |
|
7
Done
|
the Mussels Are Cooked When They Are Fully Opened. |
|
8
Done
|
Be Sure to Discard Any Mussels That Do not Open. |
|
9
Done
|
Dish the Mussels and Broth Out Into Bowls. |
|
10
Done
|
Serve With Fresh Crusty Bread or Warm Fresh Corn Tortillas For Sopping Up the Broth. |
