Drunken Mussels 
By The Gourmet Farm Girl
2- 2 1/2 pounds Fresh Mussels (beards removed)
4-5 garlic cloves chopped
2-3 hot peppers or chilies
1 red onion chopped
1 1/2 cups chopped bell peppers (yellow, orange and green)
2 Tablespoons olive oil
2-3 Tablespoons butter
1 14.5 oz can diced tomatoes with chilies 
2 teaspoons cumin
1-2 Tablespoons dried cilantro or 3-4 Tablespoons fresh chopped cilantro
2- 12 oz bottles of beer (Dos Equis, Modelo, Tecate or Corona’s)
In a large stock pot over medium to medium high heat melt the butter and olive oil; add the onions, garlic cloves and peppers; sauté till tender, 4-5 minutes; add the canned tomatoes and cumin; continue to cook for 2-3 minutes; pour the beer into the pot and let heat up for 2-3 minutes; add the mussels, give a quick stir and cover. Cook mussels for 8-10 minutes till all are open (discard any that did not open) 
Add the cilantro; stir and serve immediately in a large bowl with some of the broth and toasted or crusty bread for dipping.

Serves 3-4