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South Black Mussels Recipe

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This recipe for South Black Mussels is from jeff's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup diced Spanish chorizo, (see Shopping Tip)
1 medium onion, diced
1 small plum tomato, diced
2 tablespoons chopped canned green Chile's, drained
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 cup beer, preferably dark Mexican beer, such as Negro Modulo
2 pounds mussels, scrubbed and debearded if necessary (see Tip)
1/4 cup chopped fresh cilantro

Directions:
Directions:
Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in tomato, Chile's, cumin and pepper; cook, stirring occasionally, until the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.
Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro. Serve with the sauce.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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