Mussels Steamed In Beer
These mussels are a simple but delicious dish perfect for entertaining. The mussels are cooked in a flavorful beer broth, and the fresh herbs add a pop of color and flavor. Serve with a chilled glass of white wine for the ultimate summer night's meal.
Instructions
- 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!
Recipe from tasty.co
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Ingredients (15)
- •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
- •4 lb mussels, debearded and scrubbed clean
- •¼ cup fresh cilantro leaves, lightly packed, roughly chopped, plus additional whole leaves for serving
- •lime wedge, for serving
- •4 rolls bolillo bread, telera, or cuban sandwich rolls, for serving