Mussels Latino Stylemejillones Al Latino Recipes

MEXICAN-STYLE STEAMED MUSSELS

Steps:

• Heat the oil in a large pot (stock pot) over medium heat.
• Add the onions, garlic, tomato, and jalapenos.
• Cook just until softened.
• Add the wine, water, salt and pepper, and bring to a boil over high heat.
• Add the mussels and cilantro and cover the pot.
• Steam for 8-10 minutes, carefully shaking the pot occasionally to shift the mussels around.
• The mussels are cooked when they are fully opened.
• Be sure to discard any mussels that do not open.
• Dish the mussels and broth out into bowls.
• Serve with fresh crusty bread or warm fresh corn tortillas for sopping up the broth.

MUSSELS IN MEXICAN BEER

Steps:

• In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan.

MUSSELS LATINO STYLE/MEJILLONES AL LATINO

Steps:

• In a large deep heavy pot heat the oil until just shimmering, add smashed garlic, onions green pepper, cilantro, parsley, and jalapeno and saute until veggies start to get limp.
• Next add the wine and continue to saute for about a minute then add the tomatoes, Saute again for another minute. Now add all of the seasonings, bay leaf, oregano, salt and pepper, Goya sazon packets, Old Bay, and continue to saute.
• Now add the mussels to this sauce. pour the last 1/4 cup olive oil over everything mix with a large spoon and cover. Let steam for about 15/20 minutes. minutes
• While mussels are cooking in the sauce have the oven heated and slice your bread at an angle toast in the oven about 10 minutes until golden. Pull out and butter the toast. Keep warm until serving
• Uncover mussels they should all be open. Serve in bowls with the broth they have given up and serve with a slice of the toast and a slice of lime. Optional you may sprinkle a teaspoon of grated cotija cheese over the mussels before serving. Enjoy
• Note Optional sometimes I have made these mussels with a stick of butter at the end. Instead of adding the last 1/4 cup olive oil I have added the stick of butter to the pot. It does make this mussel soup richer but due to my husband watching his cholesterol. I leave that up to you. It does make a richer tasting dish. Either way it is so good. Enjoy

SPICY MUSSELS WITH MEXICAN SEASONINGS

Steps:

• Scrub and debeard the mussels.
• 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.
• 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.
• 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.