Recipes and Food

Mussels with Tomatoes, Jalapeño and Tequila

Ever been to Lola’s Restaurant in Sarnia, Ontario? They make the BEST Tequila Mussels. We got there just to get them (And, of course, the Thai Hot Pot!).

But seriously the Mussels are to die for. I went looking online and found this copycat recipe here at Epicurious.com.

These taste exactly the same. What’s even better is that because you make them yourself, you can play around with the recipe and make them exactly to your liking. For me, that means adding more jalapenos them then it calls for. For you, maybe less.

The final product is the most amazing brothy mixture chock full of tomatoes, jalapenos, and green onions, that just begs you to soak it up with some warm, crusty bread.

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So the recipe calls for mussels in the shell still. However, I have made this numerous times now and this last time I used some frozen, cooked mussels already out of the shell, which was even easier and just as tasty! I highly recommend you get the kind that are out of the shell as well. It just makes the whole even easier to make. You can get mussels at almost any grocery store in the frozen section.

The recipe is easily cut in half to make a great appetizer, and don’t worry if you are a non-drinker, you can simply omit the tequila. 🙂

 

Mussels with Tomatoes, Jalapeño and Tequila

Ingredients
• 4 tablespoons butter
• 5 garlic cloves, minced
• 3/4 cup diced tomatoes
• 1/2 cup sliced green onions
• 1/2 cup thinly sliced celery
• Sliced jalapeño peppers (I use the ones in a jar. Use as many or as little as you like, I use LOTS!)
• 1/4 cup tequila
• 2 tablespoons fresh lime juice
• 1 1/4 pounds mussels (about 40), scrubbed, debearded (You can use uncooked ones in the shell, or cooked ones that are frozen and removed from shell)

Preparation
If using Uncooked Mussels in the Shell – 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. Simmer sauce uncovered until slightly reduced for about 10 minutes or so. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open. Season with salt and pepper.

If using Frozen, Cooked Mussels – 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. Simmer sauce uncovered until slightly reduced for about 10 minutes or so. Add mussels. Cover and steam until the mussels are warmed through. Season with salt and pepper.

Don’t forget the bread!

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