Tequila Chorizo And Lime Mussels |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Took a classic dish like steam mussels and reinvented it with a Spanish/Mexican Flare, serve with grilled garlic toast and lots of it...an instant addition to anyone party snack repitore. Ingredients:
4 cups prince edward island mussels-breads removed |
2 ounces extra virgin olive oil |
1/4 cup spanish chorizo sausage-cubed into small pieces |
2 tablespoon onion-fine diced |
1 clove garlic-fine chopped |
1 tablespoon jalapeno-deseeded and fine diced |
1/2 teaspoon kosher salt |
1 teaspoon black pepper |
1 each lime and juice-quarter lime |
2 ounces tequila |
1 tablespoon unsalted butter-cold |
to taste fresh cilantro |
Directions:
1. 1).To Make Mussels:
2. Heat large pan or stock pot over high heat and add olive oil until starts to smoke, add mussels, and toss to coat with hot oil, cover and steam for 1 minute. Remove Cover and add chorizo, onion, garlic, jalapeno pepper, salt and pepper, toss to coat, cover and steam for 1 minute. Remove cover and squeeze lime juice into pan and put limes into the pan as well, then add tequila, butter, toss to coat, cover and cook until all mussels are open, discard any that do not open.
3. 2).To Make Sauce:
4. Remove pan from heat and with a slotted spoon remove all the mussels from pan and place in a large serving bowl and cover to keep warm. Place pan with juices back on the stove over high heat and cook until sauce slightly thickens and reduces by almost half, add the cilantro or oregano and stir.
5. 3).To Plate:
6. Remove cover from mussels and pour sauce over the mussels, serve with grilled rustic Italian bread that has been rubbed with garlic.
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