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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Try adding the kernels from 2 fresh ears of corn and a pinch of sugar to the lager mixture in step 2. NOTE: recipe editor would not recognize the 3 1/2 lbs of live mussels needed for this recipe. Ingredients:
2 cups lager beer or 2 cups light beer |
2 onions, chopped |
5 garlic cloves, chopped |
1 fresh green chili pepper, deseeded and thinly sliced (poblano or serrano) |
2/3 cup fresh tomatoes, diced or 2/3 cup canned chopped tomato |
2 -3 tablespoons fresh cilantro |
Directions:
1. Scrub the mussels under cold running water to remove any mud. Using a sharp knife cut away the feathery beards from the shells. Discard any open mussle that does not clamp shut when tapped with a knife. Rinse again in cold water.
2. Place the lager, onions, garlic, chili, and tomatoes in a heavy-based pan. Bring to a boil. Add the mussels and cook, covered, over a medium heat for about 10 minutes until the shells open. Discard any mussel that has not opened.
3. Ladle into individual bowls and serve sprinkled with fresh cilantro.
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