Best Spicy Mussels With Mexican Seasonings Recipes

MEJILLONES CON SALSA PICANTE (MUSSELS IN SPICY SAUCE)

Steps:

• Peel and chop the onion and put it to soften in a pan with a little oil. Chop the green pepper and add it.
• Add a little salt and a little sugar (to the same extent), to remove the acidity.
• When they start to turn brown, chop the tomatoes and incorporate along with the two cayenne peppers.
• Cook over medium heat for 20-25 minutes.
• Blend with an electric mixer and set aside.
• Clean the mussels.
• Place in a pan, pour a glass of white wine, cover and cook until they open.
• Once opened, remove the mussels to a platter and keep warm.
• Strain the stock through a cheese cloth.
• Reserve the broth.
• Remove empty mussels and reserve the other mussels.
• Peel and rolled the garlic cloves and put them to fry in a pan with a little oil.
• Add a tablespoon of flour and cooking.
• Pour a glass of mussel broth and tomato sauce.
• Mix and incorporates the mussels.
• Cook over low heat for 3-4 minutes.
• Serve in bowls and garnish with a sprig of parsley.

SPICY MUSSELS WITH CHORIZO AND WINE

Steps:

• In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
• Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

MEXICAN-STYLE STEAMED MUSSELS

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.

SPICY MUSSELS WITH MEXICAN SEASONINGS

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.