Steamed Mussels With Chile And Tequila
serves 2-4
This dish is a festive take on traditional steamed mussels, with diced tomatoes and toasted corn accompanying the shellfish in a spicy chile-tequila broth. Serve with fresh tortilla chips and lime wedges.
1 ear of corn, shucked
1 tablespoon olive oil
3 cloves garlic, thinly sliced
1/2 red onion, thinly sliced
1/4 cup diced tomatoes
1 pound mussels, cleaned, de-bearded
1/2 cup silver tequila
2 cups vegetable stock
1 chipotle pepper from a can of chipotle in adobo, finely chopped
1 tablespoon minced cilantro
prep: 15 minutes
total: 25 minutes
skillet
Dutch oven (with lid)
1. In a dry skillet, toast the shucked corn kernels over medium-high heat until they have brown spots and smell like popcorn. Remove to a plate and reserve.
2. In the Dutch oven, heat the olive oil with the garlic over medium heat. When the garlic begins to sizzle, add the sliced onions to the pan and stir. Add in the reserved toasted corn and the tomatoes, sauté for 3 minutes.
3. Add the mussels to the pan and toss to coat with the vegetable mixture. Remove from heat and add the vegetable stock and tequila. Return to heat and bring to a simmer; put the lid on tightly and steam for 5 minutes.
4. To the simmering pan, add the chopped chipotle and cilantro and stir, then cook for 3-4 more minutes, until all the mussels have opened. Discard any mussels that have not opened and serve immediately.
