Mussels with Tomatoes, Jalapenos, and Tequila

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1/2 cup (1 stick) butter
5 garlic cloves, minced
3/4 cup diced tomatoes
1/2 cup sliced green onions
1/2 cup thinly sliced celery
8 (1/4″ thick) slices jalapeno chiles with seeds
1/4 cup tequila
2 Tbsp. fresh lime juice
1-1/4 pounds mussels (approximately 40) scrubbed and debearded

Instructions:

Melt the butter in a large heavy pot over medium-high heat. Add the garlic and saute until fragrant, about 1 minute. Mix in the tomatoes and the next 5 ingredients. Add the mussels and cover. Steam in the covered pot, until the mussels open, about 7 minutes. (discard any mussels that do not open)

Using a slotted spoon to transfer the mussels to a large bowl, letting the sauce simmer uncovered until it reduces slightly, approx. 3 minutes. Season with salt and pepper, and pour the sauce over the mussels to serve.

Makes 4 appetizer servings.