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Posted July 22, 2012 by Nick Lindauer in Recipes
 
 

Tequila Jalapeno Chorizo Steamed Mussels

Jalapeno Chorizo Steamed Mussels
Jalapeno Chorizo Steamed Mussels

What had started out as a recipe that was going to have steamed clams ended up with mussels after I went to the market and saw that clams were $0.99 each while mussels were only $3.99 a lb. I’ve never cooked mussels or clams before – so this was an adventure and a test in cooking. I had a recipe that I was supposed to follow – but after changing so many ingredients, I’ve only listed the recipe I ended up creating below.

It’s spicy, bread-dipping, broth-a-licious. This isn’t just a dish, it’s a full-blown event. You will end up wearing the broth – so don’t wear any white. You will want more – so double the recipe if this is all you will be serving.

Ingredients: (makes 2 servings)

  • 2lbs mussels – scrubbed & beards removed
  • 1/4 cup diced white onions
  • 4 cloves of garlic (smashed)
  • 1/4 cup chicken stock
  • 1/4 cup tequila
  • 2 jalapenos – diced
  • Dried jalapeno flakes (you can use red pepper)
  • Chorizo – I used 1 package
  • 1 lemon

Directions

  1. In a heavy stock pot over medium-high heat, cook the chorizo (remove the casing) until lightly browned. Add the onions and garlic until translucent (about 4-5 minutes). Add the peppers and pepper flakes and cook for another 2-3 minutes. Add the tequila and chicken stock and bring to a boil.
  2. Everybody in the pool: Add the mussels, stir, cover tightly and cook until all the mussels have opened (about 8-10 minutes). Discard any unopened mussels
  3. Divide the mussels into 2 shallow serving bowls and ladle the cooking liquid over the top – don’t leave anything behind. Squeeze lemon over the top and serve.
  4. Make sure to serve with a loaf of crusty bread – it’s key to sopping up all the delicious broth.

Nick Lindauer

 
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