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Mussels South of Two Borders

From: EatingWell

Prince Edward Island may account for a healthy share of the world's mussel production, but this recipe takes those mollusks farther south for a Latin American preparation that combines chorizo, chiles and beer.

Servings: 2 servings
Prep: 30 mins
Total: 30 mins
Rated : Not yet rated
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.
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.
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 Facts
Calories 212, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 24 mg, Sodium 439 mg, Carbohydrate 17 g, Fiber 3 g, Protein 18 g, Potassium 451 mg. Daily Values: Vitamin C 35%, Iron 25%. Exchanges: Vegetable 1,Lean Meat 2.
Percent Daily Values are based on a 2,000 calorie diet


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