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Mussels Steamed In Beer

by Jordan Kenna

Ingredients

for 4 servings

  • 3 tablespoons
    vegetable oil
  • 1 large white onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 jalapeño, stemmed, seeded and finely chopped, optional
  • 1 teaspoon
    ground cumin
  • 1 teaspoon
    ground coriander
  • 1 teaspoon
    chili powder
  • 2 vine-ripe tomatoes, cored and roughly chopped
  • kosher salt
  • freshly ground black pepper
  • 12 oz
    light mexican beer, bottle or can, such as Modelo Especial, Tecate or Corona (355 mL)
  • 4 lb
    mussels, debearded and scrubbed clean (1.8 kg)
  • ¼ cup
    fresh cilantro leaves, lightly packed, roughly chopped, plus additional whole leaves for serving (10 g)
  • lime wedge, for serving
  • bolillo bread, telera, or cuban sandwich rolls, for serving

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Preparation

  1. Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
  2. Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
  3. Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
  4. Pour in the beer and bring to a boil.
  5. Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
  6. Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
  7. Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
  8. Enjoy!
 

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