Mussels with Tomatoes, Jalapeño and Tequila
Friday, June 21, 2019
Mussels with Tomatoes, Jalapeño and Tequila
"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
- 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
- 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.