Mussels in Mexican Beer

Name: Mussels in Mexican Beer
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 bottles dark Mexican beer, such as Modelo Negro or Dos Equis; 2 Tbsps chopped flat-leaf parsley or cilantro, your preference; 4 cloves garlic, cracked away from skin and crushed; 1 jalapeno, seeded and chopped; 30 mussels, scrubbed and beards removed; 2 Tbsps extra-virgin olive oil, 2 turns of the pan; 1 small onion, chopped; 2 pinches A couple salt; 425 grams diced tomatoes

Mussels in Mexican Beer might be just the Mexican recipe you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 163 calories, 9g of protein, and 9g of fat per serving. This recipe serves 4. It can be enjoyed any time, but it is especially good for Father's Day. A mixture of mussels, cilantro, tomatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 15 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt.

Ingredients you will need

Jalapeno Pepper

Garlic

Onion

Salt

Cooking Oil

Equipment you will use

Frying Pan

Saute 2 minutes. Arrange mussels in the pan.

Ingredients you will need

Mussels

Equipment you will use

Frying Pan

Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open.

Ingredients you will need

Tomato

Mussels

Shake

Beer

Equipment you will use

Frying Pan

Remove from heat and spoon sauce down into shells.

Ingredients you will need

Pasta Shells

Sauce

Garnish with parsley or cilantro.

Ingredients you will need

Cilantro

Parsley

Serve immediately from the pan.

Equipment you will use

Frying Pan

Equipment

Frying Pan

Ingredients

Servings:

1bottles

dark Mexican beer, such as Modelo Negro or Dos Equis 2Tbsps

chopped flat-leaf parsley or cilantro, your preference 4cloves

garlic, cracked away from skin and crushed 1

jalapeno, seeded and chopped 30

mussels, scrubbed and beards removed 2Tbsps

extra-virgin olive oil, 2 turns of the pan 1small

onion, chopped 2pinches

A couple salt 425grams

diced tomatoes

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.