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.

Ingredients

4 serv.

olive oil↗1 tablespoon
garlic↗4
minced
onion↗1
finely chopped
jalapeno peppers↗2
seeded and chopped (leave the seeds in if you want more heat)
tomatoes↗1
chopped
cilantro↗1
chopped
white wine↗1 cup
(cooking wine is okay)
water↗1 1⁄2 cups
salt↗1⁄2 teaspoon
ground black pepper↗1⁄2 teaspoon
(fresh is preferred)
mussels, well-cleaned and debearded↗4 lbs
discard any open ones that don't close when you tap the shell, or ones that feel extremely heavy - t

Step-by-step instructions

1
Heat the oil in a large pot (stock pot) over medium heat.
2
Add the onions, garlic, tomato, and jalapenos.
3
Cook just until softened.
4
Add the wine, water, salt and pepper, and bring to a boil over high heat.
5
Add the mussels and cilantro and cover the pot.
6
Steam for 8-10 minutes, carefully shaking the pot occasionally to shift the mussels around.
7
The mussels are cooked when they are fully opened.
8
Be sure to discard any mussels that do not open.
9
Dish the mussels and broth out into bowls.
10
Serve with fresh crusty bread or warm fresh corn tortillas for sopping up the broth.

Source: food.com

Original recipe ↗

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