Tequila Steamed Mussels Recipes

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TEQUILA MUSSELS WITH TOMATOES & JALAPENOS!



Tequila Mussels With Tomatoes & Jalapenos! image

I have had many people tell me these are the best mussels they've ever had! Great as a light summer meal served with crusty bread to dip in the left over sauce!

Provided by Haversac

Categories     Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/4 lbs mussels, scrubbed & debearded (about 40)
1 tablespoon butter
5 garlic cloves, minced
3/4 cup diced tomato
1/2 cup green onion, sliced
1/2 cup celery, thinly sliced
2 -4 jalapenos or 2 -4 serrano peppers, sliced
1/4 cup tequila
2 tablespoons fresh lime juice

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add garlic; sauté until fragrant, about 1 minute. Mix in tomatoes, then next 5 ingredients. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over mussels and serve.
  • Note: I put my veggies in the food processor and chop them up to make quick work of this one!

Nutrition Facts : Calories 175.7, Fat 6.2, SaturatedFat 2.5, Cholesterol 47.4, Sodium 546, Carbohydrate 11.9, Fiber 1.5, Sugar 2.8, Protein 18

TEQUILA MUSSELS



Tequila Mussels image

Provided by Emeril Lagasse

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 small onion, peeled and thinly sliced
1/2 red bell pepper, seeded and thinly sliced
1/2 yellow bell pepper, seeded and thinly sliced
1 cup thinly sliced jicama
Salt
Freshly ground black pepper
1/2 cup tequila
1 cup tomatoes, peeled, seeded, small diced
2 cups shrimp or seafood stock
1/2 cup coconut milk
2 dozen fresh mussels, cleaned and debeared
1/4 cup finely chopped fresh cilantro
8 small corn tortillas, cut into thin strips
Creole seasoning

Steps:

  • In a large nonreactive skillet with a lid, over medium-high heat, add the oil. When the oil is hot, add the onions, peppers and jicama. Season with salt and pepper. Saute for 2 minutes. Remove the pan from the heat and add the tequila. Place the pan back over the heat and carefully flame the pan. Shake the pan back and forth several times until the flame dies out. Add the tomatoes, stock and coconut milk. Bring to a simmer. Add the mussels. Season with salt and pepper. Cover with a lid and cook until the mussels have opened, about 4 to 6 minutes. Remove the lid and add the cilantro. Preheat the fryer. Fry the tortillas until crispy and golden brown. Remove and drain on paper towels. Season with Creole seasoning. To serve: Spoon the mussels and vegetables in the serving bowls. Ladle the liquid over the mussels. Pile the fried tortillas in the center of each bowl.

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