Mexican mussels
James Beard’s New Fish Cookery cookbook has a wealth of knowledge when it comes to cooking fish and shellfish. It is organized by fish type, so it is very helpful when you have already bought your fish. This recipe is a Mexican twist to a French classic.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Large pot with a lid |
| Essential information |
|---|
| • Discard any mussels that are broken. For any mussels that are not tightly closed, tap them on the counter. If they do not close, discard. |
| • Discard any mussels that do not open after cooking. |
| Ingredients |
|---|
| 1 onion, chopped |
| 1/4 cup cilantro |
| 4 pounds of mussels, scrubbed and debearded |
| 1 cup white wine, beer, or stock of your choice |
| chopped cilantro |
| 1/4 - 1/2 cup Mexican crema or 4 tablespoons butter |
| Instructions |
|---|
| • Put the onion and cilantro in the bottom of a large pan. Add the mussels. |
| • Pour over the wine, beer, or stock. Cover. |
| • Steam over medium to low heat for about 5 minutes until the mussels open. Discard any mussels that do not open. |
| Variations |
|---|
| • Add garlic to the bottom of the pan with the onion. |
| • Substitute leeks for the onions and parsley for the cilantro. |
| • Add chopped ginger to the bottom of the pan. |
| • Experiment with spices such as thyme. |
| Storage |
|---|
| • These are best eaten immediately, but shell any leftover mussels and store in a container in the refrigerator along with any sauce. Add them to cooked pasta for a quick meal. |
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