Spicy Mussels With Mexican Seasonings
Updated October 11, 2023
- Total Time
- 50 minutes
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 pounds fresh mussels
¼ cup extra-virgin olive oil
1 medium onion, finely chopped
4 scallions, finely chopped
4 cloves garlic, minced
2 ½ cups finely chopped fresh ripe tomato
2 jalapeno peppers, seeded and minced
2 cups dry white wine
Juice of 1 lime
2 tablespoons minced fresh coriander
Nutritional analysis per serving
30 grams carbs; 127 milligrams cholesterol; 650 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 24 grams fat; 3 grams fiber; 1313 milligrams sodium; 56 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub and debeard the mussels.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Made this without the tomatoes (not ripe yet in the garden) but added pinch of ground cumin and shot glass of Tequila. Used young jalapeños from the garden without too much bite. ¡Muy, muy rico!