Tequila Mussels with Tomatoes Jalapenos
Dive into bold, coastal flavor with these Tequila Mussels with Tomatoes and Jalapeños—a vibrant recipe that transforms fresh mussels into an irresistible dish bursting with Mexican-inspired flair. Each tender mussel is bathed in a fragrant medley of garlic, shallots, and buttery olive oil before being infused with the smoky kick of tequila, the tang of lime juice, and the subtle heat of sliced jalapeños. Sweet cherry tomatoes add a touch of brightness, while fresh cilantro ties everything together with an herbaceous finish. Perfect for quick weeknight dinners or impressing guests, this one-pot recipe comes together in just 30 minutes. Serve with crusty bread to soak up the rich, spicy broth for a meal that’s as satisfying as it is elegant.
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Recipe Information
Ingredients
- 2 pounds mussels, cleaned and debearded
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium shallots, finely chopped
- 4 cloves garlic cloves, minced
- 2 medium jalapeno peppers, sliced (seeds removed for less heat)
- 1.5 cups cherry tomatoes, halved
- 1 cup tequila
- 2 tablespoons lime juice, freshly squeezed
- 2 tablespoons fresh cilantro, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 loaf crusty bread for serving
Instructions
Clean and debeard the mussels, discarding any that are open and do not close when tapped. Set aside.
Heat a large, deep skillet or pot over medium heat. Add the olive oil and butter, allowing the butter to melt completely.
Add the chopped shallots to the pan and sauté for 2-3 minutes, until softened and translucent.
Stir in the minced garlic and sliced jalapenos, cooking for 1-2 minutes until fragrant.
Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they start to break down slightly.
Pour in the tequila and bring the mixture to a simmer. Allow it to cook for 1-2 minutes to reduce slightly.
Add the cleaned mussels to the skillet and cover with a lid. Cook for 4-6 minutes, shaking the skillet occasionally, until all the mussels have opened. Discard any mussels that remain closed.
Remove the skillet from heat and stir in the lime juice, chopped cilantro, salt, and black pepper.
Serve the tequila mussels immediately in bowls, along with slices of crusty bread to soak up the flavorful broth.
Nutrition Facts
Calories |
3736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.7 g | 147% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 574 mg | 191% | |
| Sodium | 7252 mg | 315% | |
| Total Carbohydrate | 290.4 g | 106% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 18.7 g | ||
| Protein | 255.5 g | 511% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 1035 mg | 80% | |
| Iron | 49.1 mg | 273% | |
| Potassium | 4643 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
