Spicy Mussels With Mexican Seasonings
Updated Oct. 12, 2023
- Total Time
- 50 minutes
- Prep Time
- 30 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 main-course servings; 6 to 8 appetizer servings
- 4pounds fresh mussels
- ¼cup extra-virgin olive oil
- 1medium onion, finely chopped
- 4scallions, finely chopped
- 4cloves garlic, minced
- 2½cups finely chopped fresh ripe tomato
- 2jalapeno peppers, seeded and minced
- 2cups dry white wine
- Juice of 1 lime
- 2tablespoons minced fresh coriander
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
650 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 30 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 56 grams protein; 1313 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Scrub and debeard the mussels.
- Step 2
In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil. Add the onion, scallions and garlic and saute over low heat until tender.
- Step 3
Add the tomatoes and jalapeno peppers and bring to a simmer. Stir in the mussels and add the wine. Return to a simmer, cover and cook over medium heat until the mussels have opened, about 10 minutes.
- Step 4
Remove the mussels to individual bowls, discarding any that have not opened. Add the lime juice and coriander to the sauce, pour over the mussels and serve.
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Cooking Notes
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Carmen et David
Made this without the tomatoes (not ripe yet in the garden) but added pinch of ground cumin and shot glass of Tequila. Used young jalapeños from the garden without too much bite. ¡Muy, muy rico!
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