
How To Make Steamed Mussels In Beer
Steamed mussels are cooked in a broth of beer, garlic, cumin, coriander, and onion. Serve alongside some crusty bread to soak up that delicious broth.
Serves:
Ingredients
- 3tbspvegetable oil
- 1large white onion,finely chopped
- 4clovesgarlic,finely chopped
- 1jalapeño,stemmed, seeded and finely chopped, optional
- 1tspground cumin
- 1tspground coriander
- 1tspchili powder
- 2vine-ripe tomatoes,cored and roughly chopped
- kosher salt
- black pepper,freshly ground
- 12ozlight Mexican beer,(such as Modelo Especial, Tecate or Corona)
- 4lbmussels,debearded and scrubbed clean
- ¼cupfresh cilantro leaves,lightly packed, roughly chopped, plus additional whole leaves for serving
- lime wedge,for serving
- 4bolillo bread rolls,telera, or cuban sandwich, for serving
Instructions
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Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook for 4 minutes, stirring, until softened.
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Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant.
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Add the tomatoes, season with salt and pepper. Cook for 4 minutes, stirring, until softened and their liquid is almost evaporated.
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Pour in the beer and bring to a boil.
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Add the mussels, immediately cover the pot, and cook for 6 minutes, occasionally shaking the pot, until all mussels are opened.
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Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
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Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
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Enjoy!
Nutrition
- Calories:Â 713.95kcal
- Fat:Â 23.05g
- Saturated Fat:Â 3.15g
- Trans Fat:Â 0.10g
- Monounsaturated Fat:Â 10.40g
- Polyunsaturated Fat:Â 5.56g
- Carbohydrates:Â 57.25g
- Fiber:Â 5.07g
- Sugar:Â 6.92g
- Protein:Â 62.09g
- Cholesterol:Â 127.01mg
- Sodium:Â 1683.25mg
- Calcium:Â 239.82mg
- Potassium:Â 1865.58mg
- Iron:Â 21.01mg
- Vitamin A: 259.91µg
- Vitamin C:Â 55.53mg
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