Appetizers

• Cuisine
  • American
• Course
  • Appetizer
  • Main Course
• Suitable for Diet
  • Gluten Free
  • Vegetarian
• Tags
  • Appetizer
  • Quick and Easy
  • Seafood

What You need

• 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)
• 1 lemon or lime

Method

Preparing

1

In a large stock pot over medium to medium high heat melt the butter and olive oil.

2

Add the onions, garlic cloves and peppers;

3

saute until tender, 4-5 minutes; add the canned tomatoes and cumin; continue to cook for 2-3 minutes;

4

Pour the beer into the pot and heat up for 2-3 minutes; add the mussels, give a quick stir and cover.

5

Cook mussels for 8-10 minutes till all are open (discard any that did not open)

6

Add the cilantro; squeeze some lemon or lime juice over them, stir and serve immediately in a large bowl with some of the broth and toasted or crisp bread for dipping.