Mussels south of two borders

Dinner tonight, January 27, 2015
Something different for dinner, absolute delicious shellfish dish, great for a fancy dinner for two
2 Servings

  • cup diced Spanish chorizo, (see Shopping Tip)
  • 1 medium onion, diced
  • 1 small plum tomato, diced
  • 2 tablespoons chopped canned green chiles, drained
  • 1 teaspoon ground cumin
  • ½ teaspoon freshly ground pepper
  • 1 cup beer, preferably dark Mexican beer, such as Negra Modelo
  • 2 lbs. mussels, scrubbed and de-bearded if necessary (see Tip)
  • ¼ cup chopped fresh cilantro

1) Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in tomato, chiles, cumin and pepper; cook, stirring occasionally, until the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.

Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro. Serve with the sauce.

Nutritional notes:
Calories per serving 285 | 6 g fat (1 g sat, 1 g mono) | 48 mg cholesterol | 20 g carbohydrates | 0 g added sugars | 28 g protein |3 g fiber | 510 mg sodium | 407 mg potassium.

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