Mussels in Mexican Beer

  • Yield : 4 servings
  • Prep Time : 5m
  • Cook Time : 10m
  • Ready In : 15m
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  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 4 cloves garlic, cracked away from skin and crushed
  • 1 small onion, chopped
  • 1 jalapeno, seeded and chopped
  • A couple pinches salt
  • 2 1/2 dozen mussels, scrubbed and beards removed
  • 1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis
  • 1 (15-ounces) diced tomatoes
  • 2 tablespoons chopped flat-leaf parsley or cilantro, your preference


Step 1

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.

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