STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH

STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH image

Number Of Ingredients 9

1 tablespoon EVOO
3 garlic cloves, thinly sliced
1/2 red onion thinly sliced
1/4 cup of 1/2 inch diced tomatoes
1 pound mussels
1/2 cup silver tequila
2 cups fish stock
1 chipotle pepper from adobo can, finely chopped
1 tablespoon chopped cilantro

Steps:

In a large hot saute pan, add 1 tablespoon of oil and heat until it smokes, add garlic and cook for approximately 30 seconds, shaking/stirring so as not to burn it. Add the onions and tomatoes and cook for 3 minutes. Add the mussels tossing them in the pan to coat. Remove the pan from the heat and add the tequila and stock. Return the pan to the heat, cover, and cook for 5 minutes or until the mussels star to open. Add the chiptle and cilantro and cook for 3 minutes. Discard any mussels that do not open. Taste and add salt and pepper to taste. Serve with toasted bread and lime wedges.