Mussels with Tomatoes, Jalapeño and Tequila |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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While in Sarnia, Ontario, on business, I stayed at the Village Inn and had dinner at its restaurant, Monet's Table, says Melanie Cooke of Calgary, Alberta. I thought I was being adventurous when I ordered the mussel appetizer my first night there. Obviously I'd lost my sense of adventure when I went back the second night and ordered it again. Ingredients:
8 tablespoons butter |
5 garlic cloves, minced |
3/4 cup diced tomatoes |
1/2 cup sliced green onions |
1/2 cup thinly sliced celery |
6 1/4-inch-thick slices jalapeño chili with seeds |
1/4 cup tequila |
2 tablespoons fresh lime juice |
1 1/4 pounds mussels (about 40), scrubbed, debearded |
Directions:
1. Melt butter in heavy large pot over medium-high heat. Add garlic; sauté until fragrant, about 1 minute. Mix in tomatoes, then next 5 ingredients. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over mussels and serve.
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