Mejillones Antonio Recipes

MUSSELS LATINO STYLE/MEJILLONES AL LATINO

Steps:

• In a large deep heavy pot heat the oil until just shimmering, add smashed garlic, onions green pepper, cilantro, parsley, and jalapeno and saute until veggies start to get limp.
• Next add the wine and continue to saute for about a minute then add the tomatoes, Saute again for another minute. Now add all of the seasonings, bay leaf, oregano, salt and pepper, Goya sazon packets, Old Bay, and continue to saute.
• Now add the mussels to this sauce. pour the last 1/4 cup olive oil over everything mix with a large spoon and cover. Let steam for about 15/20 minutes. minutes
• While mussels are cooking in the sauce have the oven heated and slice your bread at an angle toast in the oven about 10 minutes until golden. Pull out and butter the toast. Keep warm until serving
• Uncover mussels they should all be open. Serve in bowls with the broth they have given up and serve with a slice of the toast and a slice of lime. Optional you may sprinkle a teaspoon of grated cotija cheese over the mussels before serving. Enjoy
• Note Optional sometimes I have made these mussels with a stick of butter at the end. Instead of adding the last 1/4 cup olive oil I have added the stick of butter to the pot. It does make this mussel soup richer but due to my husband watching his cholesterol. I leave that up to you. It does make a richer tasting dish. Either way it is so good. Enjoy

MEJILLONES CON SALSA PICANTE (MUSSELS IN SPICY SAUCE)

Steps:

• Peel and chop the onion and put it to soften in a pan with a little oil. Chop the green pepper and add it.
• Add a little salt and a little sugar (to the same extent), to remove the acidity.
• When they start to turn brown, chop the tomatoes and incorporate along with the two cayenne peppers.
• Cook over medium heat for 20-25 minutes.
• Blend with an electric mixer and set aside.
• Clean the mussels.
• Place in a pan, pour a glass of white wine, cover and cook until they open.
• Once opened, remove the mussels to a platter and keep warm.
• Strain the stock through a cheese cloth.
• Reserve the broth.
• Remove empty mussels and reserve the other mussels.
• Peel and rolled the garlic cloves and put them to fry in a pan with a little oil.
• Add a tablespoon of flour and cooking.
• Pour a glass of mussel broth and tomato sauce.
• Mix and incorporates the mussels.
• Cook over low heat for 3-4 minutes.
• Serve in bowls and garnish with a sprig of parsley.