Jalapeño and Tequila Steamed Mussels for Two, photo by Fernanda AlvarezPhoto by Fernanda Alvarez

Jalapeño and Tequila Steamed Mussels for Two

Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 6 minutes
Servings: 2 people
These mussels are steamed in a delicious tequila jalapeño sauce. Pair them with Mexican tostadas or french fries!

I decided to shake things up a bit since I always prepare my mussels with white wine, onions and garlic. Why not replace the wine and create jalapeño and tequila mussels?

Cooking mussels at home sounds more complex than it really is. My favorite way to prepare mussels is to steam them in a casserole with a steaming rack. That way, I can place ingredients, such as wine or tequila, below the steaming rack so that they cook infused with my favorite flavors. The mussels should open in five minutes or so, and that means they're ready to eat! All you need to remember is that when cooking the mussels, make sure to discard any that remain tightly shut after six minutes.

Make sure that you keep the mussels moist by storing them in a bowl and covering them with a wet towel, then placing them in the coolest part of your refrigerator. Cook them the same day that you bought them. Most mussels are sold cultivated so you don't have to clean them thoroughly, but you do have to run them through cold water to remove any "beards" - those strings that hang from them. Scrub them well with a towel and they'll be ready to cook!

Ingredients

  • 1 large shallot julienned
  • 1/4 cup White tequila
  • 3 1/2 tablespoons unsalted butter
  • 2 jalapeños julienned
  • 4 1/2 pounds mussels scrubbed, debearded
  • black pepper freshly ground
  • 2 tablespoons chopped flat-leaf parsley for garnish
  • 1 lemon sliced, for garnish

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Directions

  1. Using a casserole with a steaming rack, place the shallot, tequila, butter and jalapeños, making sure the liquid reaches a level right under the steaming rack. This liquid will later steam the mussels. Cook over medium heat for one minute. Using a casserole with a steaming rack, place the shallot, tequila, butter and jalapeños, making sure the liquid reaches a level right under the steaming rack. This liquid will later steam the mussels. Cook over medium heat for one minute.
  2. Add the mussels on the steaming rack, cover, and bring to a boil. Add the mussels on the steaming rack, cover, and bring to a boil.
  3. Cook until mussels open, approximately 5 to 7 minutes. Discard any mussels that don't open.Cook until mussels open, approximately 5 to 7 minutes. Discard any mussels that don't open.
  4. Serve the mussels in a bowl and pour what is left of its own sauce over the mussels (a lot of the liquid should have evaporated).
  5. Garnish with lemon juice, chopped parsley and fresh ground pepper. Garnish with lemon juice, chopped parsley and fresh ground pepper.
  6. Serve with french fries or tostadas, and enjoy!Serve with french fries or tostadas, and enjoy!

Chef Notes

Remember, a dead mussel can make you sick. Make sure all the mussels are still fresh and alive before you cook them by tapping the shell on a hard surface. If it closes it’s good to eat; if it does nothing, then chuck it!  Also discard if it's cracked.

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