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Mussels South of Two Borders

Mussels South of Two Borders

Nutrition Facts
  • cal. (kcal) 212
Mussels South of Two Borders
  • Makes: 2 servings
  • Prep: 30 mins
  • Start to Finish: 30 mins
  • Carb Grams Per Serving: 17

Ingredients

  • 1/3 cup diced Spanish chorizo, (see Ingredient note)
  • 1 medium onion, diced
  • 1 small plum tomato, diced
  • 2 tablespoons chopped canned green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground pepper
  • 1 cup beer, preferably dark Mexican beer, such as Negra Modelo
  • 2 pounds mussels, scrubbed and debearded if necessary (see Tip)
  • 1/4 cup chopped fresh cilantro

Directions

  1. Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion; cook, stirring often, until softened, about 3 minutes. Stir in tomato, chiles, cumin and pepper; cook, stirring occasionally, until the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.
  2. Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat and stir in cilantro. (Discard any unopened mussels.) Serve the mussels with the sauce.
  3. Tips: Ingredient note: For this recipe we use fully cooked Spanish-style chorizo--spicy pork sausage seasoned with smoked paprika and chile--recognizable for its characteristic red color. Find it near other cured sausages in well-stocked supermarkets, specialty-food stores or online at tienda.com.
  4. Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy "beard" from each one (some mussels may not have a beard).

Nutrition Information

Servings Per Recipe: 2
PER SERVING: 212 cal., 4 g total fat (1 g sat. fat), 24 mg chol., 439 mg sodium, 17 g carb. (3 g fiber), 18 g pro.

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