"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

SOUTHWEST MUSSELS Recipe

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This recipe for SOUTHWEST MUSSELS , by , is from A Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. vegetable oil
1 jalapeno, seeded and chopped
1 cup corn, fresh or frozen
3 lbs. mussels, cleaned
1green onion, sliced thin
1 clove garlic, minced
1 small red pepper, diced
1/3 cup tequila
3 tbsp. chopped cilantro Lime wedges for garnish

Directions:
Directions:

In stock pot heat the oil over medium heat. Cook the garlic, jalapeno, com and red pepper until just soft. Add the tequila and bring back to a simmer. Increase the heat to high. Add the cleaned mussels. Cover and cook until the mussels have opened - about 4-5 minutes. Season broth with additional salt if necessary. Ladle into shallow bowls, making sure to get some of the broth. Sprinkle with cilantro, green onion and garnish with lime wedges.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
25 min

 

 

 

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