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from Missfire's cookbook

Mussels South of Two Borders

TAGS:
mexican

     






Links:
eatingwell.com


Ingredients:
  • 1/3 cup diced Spanish chorizo, (see Shopping Tip)
  • 1 medium onion, diced
  • 1 small plum tomato, diced
  • 2 tablespoons chopped canned green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground pepper
  • 1 cup beer, preferably dark Mexican beer, such as Negra Modelo
  • 2 pounds mussels, scrub and de-beard if necessary (see Tip)
  • 1/4 cup chopped fresh cilantro
  • Preparation:
    1. Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in tomato, chiles, cumin and pepper; cook, stirring occasionally, until the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.
    2. Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro. Serve with the sauce.
    3. Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy “beard” from each one (some mussels may not have a beard).

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    modified: 2011.11.21 | created: 2011.11.21





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