Mexican Style Steamed Mussels Recipes

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BEER-STEAMED MUSSELS WITH CHORIZO



Beer-Steamed Mussels with Chorizo image

These spicy mussels, steamed in Mexican beer infused with chorizo, cumin, garlic, and cilantro, make a wonderful, quick weeknight meal.

Provided by David Tamarkin

Categories     Mussel     Sausage     Garlic     Seafood     Shellfish     Beer     Cilantro     Steam     Quick & Easy     #cook90

Yield 2 servings

Number Of Ingredients 13

1 tablespoon olive oil
8 ounces fresh Mexican chorizo, casings removed
1 medium white onion, thinly sliced
2 garlic cloves, finely chopped, plus 1 sliced in half (optional)
1 1/4 teaspoons ground cumin
1 teaspoon kosher salt
1 (12-ounce) bottle Mexican beer, such as Pacifico
2 tablespoons unsalted butter
2 pounds mussels, scrubbed, debearded
1/2 cup coarsely chopped cilantro
Hot sauce and crusty toasted bread (for serving; optional)
Special Equipment
A large Dutch oven or braising pan with a lid

Steps:

  • Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5-8 minutes; discard any mussels that do not open.
  • Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.

STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH



Steamed Mussels in Tequila Chipotle Broth image

Provided by Aarón Sánchez

Categories     appetizer

Time 25m

Number Of Ingredients 9

1 tablespoon olive oil
3 cloves garlic, thinly sliced
1/2 red onion, thinly sliced
1/4 cup 1/2-inch diced tomatoes
1 pound Prince Edward Island mussels, cleaned, de-bearded
1/2 cup Silver tequila
2 cups fish or shellfish stock
1 chipotle pepper from a can of chipotle in adobo, finely chopped
1 tablespoon chopped cilantro

Steps:

  • Serving suggestions: toasted bread and lime wedges
  • In a large, hot, saute pan, add 1 tablespoon of oil and heat until it smokes, add the sliced garlic shaking the pan quickly so as not to burn the garlic, cook for approximately 30 seconds. Add the onions and tomatoes and cook for 3 minutes.
  • Add the mussels tossing them in the pan to coat. Remove the pan from the heat and add the tequila and stock. Return the pan to the heat, cover the pan and cook for 5 minutes or until the mussels start to open. Add the chipotle and the cilantro and cook for 3 minutes. Discard any mussels that did not open. Taste and add salt and pepper, to taste.
  • Serve with toasted bread and lime wedges.

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