Mussels Steamed In Beer

Mussels Steamed In Beer

4.8(91)

Cook Time
-
Total Time
-
Yield
4 servings

Ingredients

  • 3 tablespoons vegetable oil
  • 1 large white onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 jalapeño, stemmed, seeded and finely chopped, optional
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 2 vine-ripe tomatoes, cored and roughly chopped
  • kosher salt
  • freshly ground black pepper
  • 12 oz light mexican beer (355 mL), bottle or can, such as Modelo Especial, Tecate or Corona
  • 4 lb mussels (1.8 kg), debearded and scrubbed clean
  • ¼ cup fresh cilantro leaves (10 g), lightly packed, roughly chopped, plus additional whole leaves for serving
  • lime wedge, for serving
  • 4 rolls bolillo bread, telera, or cuban sandwich rolls, for serving

Nutrition Info

  • Calories 637
  • Fat 21g
  • Carbs 43g
  • Fiber 1g
  • Sugar 3g
  • Protein 58g

How to Make It

1. Step
Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
2. Step
Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
3. Step
Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
4. Step
Pour in the beer and bring to a boil.
5. Step
Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
6. Step
Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
7. Step
Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
8. Step
Enjoy!

Tags

VegetarianVeganDairy-FreeHigh-FiberHigh-ProteinDry Measuring CupsLiquid Measuring CupChef's KnifeMeasuring SpoonsCutting BoardDinnerSteamSpecial OccasionEpoca-WalmartSeafoodOne-Pot or PanSauce PanStove TopStrainerSpatula

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