Mussels with Tomatoes, Jalapeño and Tequila

BON APPÉTIT JULY 2000 MONET'S TABLE, SARNIA, ONTARIo

"While in Sarnia, Ontario, on business, I stayed at the Village Inn and had dinner at its restaurant, Monet's Table," says Melanie Cooke of Calgary, Alberta. "I thought I was being adventurous when I ordered the mussel appetizer my first night there. Obviously I'd lost my sense of adventure when I went back the second night and ordered it again."

YIELD

Makes 4 appetizer servings

INGREDIENTS

1. • 8 tablespoons butter
   • 5 garlic cloves, minced
   • 3/4 cup diced tomatoes
   • 1/2 cup sliced green onions
   • 1/2 cup thinly sliced celery
   • 6 1/4-inch-thick slices jalapeño chili with seeds
   • 1/4 cup tequila
   • 2 tablespoons fresh lime juice
   • 1 1/4 pounds mussels (about 40), scrubbed, debearded

PREPARATION

1. 1. 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.