Mexican Style Steamed Mussels Food

MEXICAN-STYLE STEAMED MUSSELS

Steps:

• Heat the oil in a large pot (stock pot) over medium heat.
• Add the onions, garlic, tomato, and jalapenos.
• Cook just until softened.
• Add the wine, water, salt and pepper, and bring to a boil over high heat.
• Add the mussels and cilantro and cover the pot.
• Steam for 8-10 minutes, carefully shaking the pot occasionally to shift the mussels around.
• The mussels are cooked when they are fully opened.
• Be sure to discard any mussels that do not open.
• Dish the mussels and broth out into bowls.
• Serve with fresh crusty bread or warm fresh corn tortillas for sopping up the broth.

MUSSELS IN MEXICAN BEER

Steps:

• In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan.

STEAMED MUSSELS

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

SPICY MUSSELS WITH MEXICAN SEASONINGS

Steps:

• Scrub and debeard the mussels.
• In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil. Add the onion, scallions and garlic and saute over low heat until tender.
• Add the tomatoes and jalapeno peppers and bring to a simmer. Stir in the mussels and add the wine. Return to a simmer, cover and cook over medium heat until the mussels have opened, about 10 minutes.
• Remove the mussels to individual bowls, discarding any that have not opened. Add the lime juice and coriander to the sauce, pour over the mussels and serve.

STEAMED MUSSELS II

Steps:

• In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
• Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
• Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

STEAMED MUSSELS I

Steps:

• Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.

STEAMED MUSSELS WITH WINE AND CREAM

Steps:

• Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels.
• Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open.
• Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened.
• Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside.
• Return juice to pan and bring to boil.
• Allow to reduce then stir in cream and seasonings.
• Spoon this sauce over the mussels and serve with crusty bread.

BEER-STEAMED MUSSELS WITH CHORIZO

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.