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