Ingredients:
1 tablespoon olive oil
4 cloves garlic, minced
1 medium onions, 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)
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.