Best Mussels With Cilantro Mexico Recipes

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STEAMED MUSSELS WITH LIME & CILANTRO



Steamed Mussels With Lime & Cilantro image

The jalapeno and chili sauce supply a little kick and the lime and cilantro give a boose of fresh flavor. Pass the bread around to soak up all those lovely juices

Provided by Abby Girl

Categories     Mussels

Time 35m

Yield 4-8 serving(s)

Number Of Ingredients 11

4 lbs mussels
2 tablespoons olive oil
1 medium carrot, peeled and cut into small dice
1 large jalapeno, seeded and minced
1 tablespoon garlic, minced
1 lime, juice and zest of, finely grated
1/2 cup white wine or 1/2 cup vermouth
1/2 cup heavy cream
1/3 cup cilantro leaf, coarsely chopped
1/2-1 teaspoon chili sauce (optional) or 1/2-1 teaspoon hot sauce (optional)
kosher salt

Steps:

  • Rinse the mussels in a colander under cold water, scrub the shells throughly, remove the tough, wiry beards and discard any mussels with broken or gaping shells.
  • While the mussels drain, heat the oil in a large stock pot over medium high heat. Add carrot and jalapeno; saute, stirring occasionally, until they begin to soften and lightly brown, about 2 minutes.
  • Add the garlic and 1/2 tsp of the lime zest and saute until fragrant, 30 seconds. Pour in the wine and raise the heat to high.
  • As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 - 6 minutes.
  • Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm.
  • Return the pot with the cooking liquid to the heat add the cream, boil until the sauce reduces just a bit, 2 - 3 minutes.
  • Add 1-1/2 T of the lime juice, the cilantro and chili sauce, if using.
  • Taste and add more lime juice and salt if needed.
  • Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion and serve immediately.

SPICY MUSSELS WITH MEXICAN SEASONINGS



Spicy Mussels With Mexican Seasonings image

Provided by Florence Fabricant

Categories     dinner, one pot, appetizer, main course

Time 50m

Yield 4 main-course servings; 6 to 8 appetizer servings

Number Of Ingredients 10

4 pounds fresh mussels
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
4 scallions, finely chopped
4 cloves garlic, minced
2 1/2 cups finely chopped fresh ripe tomato
2 jalapeno peppers, seeded and minced
2 cups dry white wine
Juice of 1 lime
2 tablespoons minced fresh coriander

Steps:

  • Scrub and debeard the mussels.
  • In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil. Add the onion, scallions and garlic and saute over low heat until tender.
  • Add the tomatoes and jalapeno peppers and bring to a simmer. Stir in the mussels and add the wine. Return to a simmer, cover and cook over medium heat until the mussels have opened, about 10 minutes.
  • Remove the mussels to individual bowls, discarding any that have not opened. Add the lime juice and coriander to the sauce, pour over the mussels and serve.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 3 grams, Protein 56 grams, SaturatedFat 4 grams, Sodium 1313 milligrams, Sugar 6 grams

SPICY GREEN MUSSELS



Spicy Green Mussels image

Provided by David Tanis

Categories     dinner, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

2 bunches cilantro, leaves and tender stems, coarsely chopped, about 2 cups
1 2-inch piece fresh ginger, peeled and thickly sliced
2 garlic cloves
1 or 2 serrano chiles, split lengthwise
1/2 cup grated unsweetened coconut, fresh, dried or frozen
1 teaspoon Vietnamese fish sauce
1/2 teaspoon salt
2 teaspoons brown sugar
1 4-inch stick fresh lemon grass, sliced 1/4-inch thick
4 pounds mussels
2 tablespoons unsalted butter
1 cup chicken broth, vegetable broth or water
3 or 4 scallions, thinly sliced
Lime wedges

Steps:

  • To make a green curry paste, put cilantro, ginger, garlic, chiles, coconut, fish sauce, salt, sugar and lemon grass in a blender or food processor. Blend to a coarse paste, adding a little ice water if necessary.
  • Rinse the mussels under cold water and remove the beards. Discard any mussels with broken shells, as well as any that are not tightly closed.
  • Melt the butter in a heavy-bottomed soup pot over a medium-high flame. Add the mussels and stir well to coat. Raise the heat to high, add the broth or water, and put on the lid. Cook for 2 minutes.
  • Add 1/2 cup of the green curry paste, stir well, and continue cooking for 4 to 5 minutes, until all of the mussels have opened. Sprinkle with the scallions.
  • Bring the pot to the table and serve in wide soup bowls, ladling some of the broth over the mussels, along with a squeeze of lime juice. Pass the remaining green curry paste separately, if desired.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 12 grams, Sodium 1519 milligrams, Sugar 4 grams, TransFat 0 grams

MEXICAN-STYLE STEAMED MUSSELS



Mexican-Style Steamed Mussels image

I always keep an eye out for mussels to go on sale at the local fish counter, just so I can make this yummy recipe. It makes for a great quick light meal. Be warned, though: four pounds of well-prepared mussels can disappear much faster than you think. Also a great recipe to use with clams, if that's what you prefer. Prep time does not include time to clean the shellfish.

Provided by Muffin Goddess

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
4 cloves garlic, minced
1 medium onion, finely chopped
2 jalapeno peppers, seeded and chopped (leave the seeds in if you want more heat)
1 medium tomatoes, chopped
1 bunch fresh cilantro, chopped
1 cup white wine (cooking wine is okay)
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon ground black pepper (fresh is preferred)
4 lbs mussels, well-cleaned and debearded (discard any open ones that don't close when you tap the shell, or ones that feel extremely heavy - t)

Steps:

  • Heat the oil in a large pot (stock pot) over medium heat.
  • Add the onions, garlic, tomato, and jalapenos.
  • Cook just until softened.
  • Add the wine, water, salt and pepper, and bring to a boil over high heat.
  • Add the mussels and cilantro and cover the pot.
  • Steam for 8-10 minutes, carefully shaking the pot occasionally to shift the mussels around.
  • The mussels are cooked when they are fully opened.
  • Be sure to discard any mussels that do not open.
  • Dish the mussels and broth out into bowls.
  • Serve with fresh crusty bread or warm fresh corn tortillas for sopping up the broth.

Nutrition Facts : Calories 495.8, Fat 13.8, SaturatedFat 2.4, Cholesterol 127.3, Sodium 1602.6, Carbohydrate 24.1, Fiber 1.3, Sugar 2.9, Protein 55.1

MUSSELS STEAMED IN COCONUT MILK, LIME AND CILANTRO



Mussels Steamed in Coconut Milk, Lime and Cilantro image

Make and share this Mussels Steamed in Coconut Milk, Lime and Cilantro recipe from Food.com.

Provided by English_Rose

Categories     Mussels

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

1 large onion, chopped
5 -6 garlic cloves, crushed
2 red chili peppers, deseeded and chopped
2 (14 ounce) can coconut milk
4 tablespoons fish sauce
2 limes, juice only
3 tablespoons cilantro, chopped
4 1/2 lbs mussels, scrubbed

Steps:

  • Put the onion, garlic, chili peppers, coconut milk, fish sauce, lime juice and cilantro into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.
  • Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
  • When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
  • Serve the mussels in their shells with the broth and some garlic bread.

Nutrition Facts : Calories 1634.4, Fat 60.6, SaturatedFat 45.7, Cholesterol 191, Sodium 3941.5, Carbohydrate 186.8, Fiber 3.2, Sugar 147.7, Protein 87.4

SPICY STEAMED MUSSELS



Spicy Steamed Mussels image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Number Of Ingredients 0

Steps:

  • Place 4 oregano sprigs, 4 cilantro sprigs and 1 halved jalapeno on a sheet of foil; top with 1 pound cleaned mussels. Scatter 4 tablespoons cut-up butter and 3 sliced garlic cloves over the mussels and drizzle with the juice of 2 limes (add the squeezed limes to the pack as well). Fold up the foil, leaving room for the mussels to open. Grill over high heat until the mussels open, 4 to 5 minutes.

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