Steamed Mussels In Tequila Chipotle Broth

Recipe Ingredients

1 tablespoon	15ml	Olive oil
3		Garlic cloves - thinly sliced
1/2		Red onion - thinly sliced
1/4 cup	15g / 0.5oz	Diced (1/2") tomatoes
1 lb	454g / 16oz	Prince Edward Island mussels - cleaned, debearded
1/2 cup	118ml	Silver tequila
2 cups	474ml	Fish or shellfish stock
1		Pepper from a can of chipotle in adobo - finely chopped
1 tablespoon	15ml	Chopped cilantro

Recipe Instructions

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.

This recipe yields 2 servings.

Source:
MELTING POT with Aaron Sanchez - (Show # MP-1C26) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.