Mussels With Cilantro Mexico Recipes

MUSSELS WITH CILANTRO - MEXICO

Steps:

• Reserve 4 small sprigs of cilantro for garnish. Remove the leaves from the stems of the rest, and discard the stems. Rinse and dry the leaves, and set them aside. You should have about 1 1/2 cups of loosely packed cilantro leaves.
• Heat the oil in a heavy 3-quart saucepan. Add the scallions, garlic and chilies, and saute a few minutes over medium heat until soft but not brown. Add the wine and lime juice, bring to a boil, then add the mussels.
• Cover, and cook until the mussels open, about 8 minutes. Using a slotted spoon, remove the mussels from the pan, and place in a bowl. Cover to keep warm.
• Return the saucepan to the stove, add the cilantro and simmer a few minutes, until the cilantro wilts. Place the contents of the saucepan in a blender, and puree. Pour back into the saucepan, add the cream and bring to a simmer. Return the mussels to the saucepan, cover and reheat briefly.
• To serve, place the mussels in 4 soup plates and spoon the sauce over each portion.
• Garnish with the reserved sprigs of cilantro.

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.

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.

MUSSELS IN HALF SHELLS WITH CILANTRO AND TOMATO

Steps:

• Scrub mussels, removing any beards that may still be attached.
• Steam until they just open; discard any that remain closed.
• Pull each mussel open, being careful not to tear the shell apart.
• Onto each mussel put a teaspoon of tomato seasoned with salt and pepper to taste.
• Sprinkle with bell pepper and cilantro.
• Drizzle with balsamic vinegar and heated butter and white wine.
• Serve hot.

STEAMED MUSSELS WITH LIME & CILANTRO

Steps:

• Rinse the mussels in a colander under cold water, scrub the shells throughly, remove the tough, wiry beards and discard any mussels with broken or gaping shells.
• While the mussels drain, heat the oil in a large stock pot over medium high heat. Add carrot and jalapeno; saute, stirring occasionally, until they begin to soften and lightly brown, about 2 minutes.
• Add the garlic and 1/2 tsp of the lime zest and saute until fragrant, 30 seconds. Pour in the wine and raise the heat to high.
• As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 - 6 minutes.
• Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm.
• Return the pot with the cooking liquid to the heat add the cream, boil until the sauce reduces just a bit, 2 - 3 minutes.
• Add 1-1/2 T of the lime juice, the cilantro and chili sauce, if using.
• Taste and add more lime juice and salt if needed.
• Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion and serve immediately.

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.