11
Apr
10

Mussels South of two borders

This is for you Jammer I hope you enjoy!!

 

 Mussels South of two borders

 

Ingredients

1/3 cup diced Spanish chorizo, (see Ingredient note)

1 medium onion, diced

1 small plum tomato, diced

2 tablespoons chopped canned green chiles, drained

1 teaspoon ground cumin

1/2 teaspoon freshly ground pepper

1 cup beer, preferably dark Mexican beer, such as Negra Modelo

2 pounds mussels, scrubbed and debearded if necessary (see Tip)

1/4 cup chopped fresh cilantro

Directions

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.

2. 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 and stir in cilantro. (Discard any unopened mussels.) Serve the mussels with the sauce.

Tips:
Ingredient note: For this recipe we use fully cooked Spanish-style chorizo–spicy pork sausage seasoned with smoked paprika and chile–recognizable for its characteristic red color. Find it near other cured sausages in well-stocked supermarkets, specialty-food stores or online at tienda.com.

Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy “beard” from each one (some mussels may not have a beard).

Nutrition Facts

Calories 212, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 24 mg, Sodium 439 mg, Carbohydrate 17 g, Fiber 3 g, Protein 18 g, Potassium 451 mg. Daily Values: Vitamin C 35%, Iron 25%. Exchanges: Vegetable 1,Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet


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15 Responses to “Mussels South of two borders”


  1. April 11, 2010 at 10:31 pm

    Now THAT”S what I’m talking about. Sounds excellent and I will try them as soon as fresh mussels show up at my local fish monger 🙂 Gracias, Terri.

    • April 11, 2010 at 11:25 pm

      You are so welcome!! I found a couple more if you are intrested I will post later..just let me know…Hope you have a beautiful day!

      • April 20, 2010 at 1:12 am

        My fish monger called me last week and fresh mussels showed up (I wonder if they hitch-hiked?) I tried the recipe, subbing Anchor Steam beer, out of San Fransisco, for the dark Mexican, as I like the taste better 🙂 and they were awesome!!! Gracias, Terri.

  2. 4 Sandra
    April 12, 2010 at 1:35 pm

    Thanks for sharing the recipe.

  3. 6 Collin
    April 12, 2010 at 1:35 pm

    Yummyyyyyyyy……..thanks for sharing Terri. 🙂

  4. 8 Pamela
    April 12, 2010 at 1:36 pm

    Wow!!! Recipe….my favorite. Thanks for sharing the recipe Terri.

    Between, how is your new job going on??

    • April 12, 2010 at 5:07 pm

      You are very welcome…last week was really busy at the new job…arms were really tired at the end of the week but I felt very energized. I t was a great week!! Thanks for asking. 🙂

  5. April 14, 2010 at 12:13 am

    Here in France they eat lot of mussels,but i don’t like it at all! 😀
    Interesting post anyway! 😉

    Have a special day,my dear!!! 🙂

  6. April 14, 2010 at 9:36 am

    You are a hit with this recipe. 🙂 Maybe I will give it a go! Thanks! 🙂

  7. June 29, 2010 at 8:08 am

    Wow…I love your blog and will be coming back for more:)


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