Wednesday, February 11, 2009

Mexican Mussels

Hey, Yo. I realize it's been a few days since I posted up a new recipe. I have been cooking, certainly, just I have been devoting a lot of my time to playing (nerd alert!) Myst III, and thus not posting. But that's another story for another time.

Let's get down to brass tacks.

Mexican Mussels are, in all likelihood, not eaten in Mexico. But just like chicken balls are "chinese food,'" for my purposes, the stylings of Mexican cuisine provided me with a delicious dinner, authenticity be damned!

Here's what you need:

2 pounds mussels, cleaned, debearded
6 Corona (if you've read my other recipes, you know what the other 5 are for)
1 Poblano pepper (chopped)
Bottle Tobasco Chipotle Sauce
A couple gloves of garlic (chopped)
Limes (or lime juice)
*Chorizo Sausage (uncooked)

*this ingredient is optional, if you're planning on eating the mussels as a meal, then put it in to beef up the dish and give it some more complex flavor, if as an app, you could leave it out for a fresher/lighter tasting starter.

Here's what you do:

1) In your iron skillet, heat up the chorizo (if you're using it), the garlic and the pepper, until all cooked and brown. Oh yeah, medium heat.
2) Add your bottle of beer, and a bit of lime juice and a healthy dose of the smokey Tobasco Chipotle, and let that start to bubble
3) Add mussels and cook, uncovered, while giving it a few good stirs, until most the mussels are open, you can feel free to add some more splashes of beer or lime juice as you stir.
4) When the mussels are cooked, give a final splash of beer, lime juice and thow on some cilantro, give one final stir and serve in the skillet.

What to drink: Tequila shots all around! Then enjoy that Corona.
What to listen to: This meal is quick and can easily get any party started. Therefore you'd want to listen to some music that is quick and can get a party started. Girl Talk, Feed The Animals perhaps?


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