Mussels with Saffron, Guajillo Chile, and Beer

The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.

Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.

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1 small red onion, julienned
1 large round tomato, peeled, seeded, and julienned
2 cloves garlic, thinly sliced
olive oil, for sauteing
1 guajillo chile, thinly sliced
pinch saffron
1 pound mussels, de-bearded and cleaned
2 cups beer


Saute the red onion, tomato, and garlic in a little olive oil until soft and translucent. Add the guajillo chile, mussels and beer. Steam for 10 minutes. Discard any unopened mussels. Serve in a shallow bowl.

Enjoy with ice cold beer!

Recipe from Alex Garcia on The Food Network.