Monday, July 23, 2012

Mussels de Mexico

1/3 cup diced chorizo
1 medium yellow onion, diced
2 plum tomatos, seeded and diced
1 small can of chopped canned green chiles
2-3 cloves of garlic, minced
1 tsp ground cumin
1 tsp fine sea salt
1/2 tsp black pepper
1 cup of any mexican beer of your choice
2 pounds mussels, cleaned ( dicard any open ones prior to cooking, they're bad. )
1/4 cup chopped fresh cilantro
1 lime, to squeeze juice over the cooked mussels

Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes. Add onion and garlic stirring often, until softened, about 3 minutes. Stir in tomato, chiles, cumin salt and pepper,stirring occasionally, until the tomato begins to break down, about 3 minutes. Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.
Stir in mussels and return to a simmer. Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro. Serve with the sauce. This can be served as an appetizer pr meal when served with rice and some good crusty bread.