If you're anything like me you cringe when you hear the word "tequila." For some reason any mention of this agave-based spirit quickly transports me to a number of regretful nights out where tequila manages to sneak its way in on my list of consumed beverages. Fortunately, unlike shots of tequila, this dish won't leave you reaching for aspirin in the morning. Instead it provides a delicious twist on an old classic: mussels in a white wine sauce. A friend suggested this recipe in honor of his favorite Seattle restaurant, Elliott's Oyster House, that's notorious for their Tequila Lime Mussels. As I licked my bowl clean, I voted this dish a success!
Ingredients:
- 1 pound Blue mussels
- 1/2 oz Jalapeno peppers, cut in to rings
- 2 tbsp Sherry
- 1/4 cup Clam juice
- 1 tsp Garlic minced
- 1 oz Whole butter
- 1/4 cup Heavy cream
- 1 tbsp Cilantro minced
- 1 tbsp Tequila
- Juice of 1/2 a lime and zest
- Salt and pepper, to taste
- French bread, sliced
- Lime wedges and Cilantro for garnish
- Optional: Linguine and Pecorino Romano (Scroll down for additional steps)
Directions:
- Combine all ingredients (except bread and garnish) into a sauce pan and cover.
- Heat over medium until mussels open completely and the liquid has come to a boil.
- Remove mussels from broth and set aside.
- Continue to reduce sauce for a few minutes and adjust seasoning to taste.
- Return mussels to the sauce. Toss to coat.
- Place in a serving dish and serve with bread for dipping.
- Garnish with cilantro and lime wedges.
Optional:
- Follow steps 1-4 above.
- Bring a pot of water to a rolling boil over high heat. Add salt and linguine to the water and cook until pasta is al dente.
- When adding mussels back in to the sauce in step 5 also add pasta and toss to coat. If sauce is too thick add some starch water from the pasta to thin.
- Transfer mussels, broth and pasta to a serving dish and garnish with shaved Pecorino Romano and cilantro.
Can I hire you as a chef?? Pleasssseee?
Posted by: Julie | 02/09/2010 at 01:35 PM
Refreshing recipe.. Seems different from the traditional oyster preparation..
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Posted by: Oysters | 04/09/2010 at 10:46 PM
Nothing like vegetables for your own backyard. I could go for houses that has a lot of space for a backyard planting area.
Posted by: thailand real estate | 01/09/2012 at 09:35 PM
This recipe is popular in Thailand except for the spices used. As we all know, Thai wants their food to be a blend of spicy-salty-sour. This one's western style.
Posted by: SMS Thailand | 04/26/2012 at 06:09 PM
I seem happy again. My joint pain is gone and I have so much energy, that even rdniking coffee seems like too much now, LOL.So, this has definitely become my way of life now. I have no desire for carbs or desserts (maybe some chocolate from time to time) and the choice between having wheat or feeling great is not even an issue anymore. I am talking about it with everyone, and may have been able to help a few people.At home, I am slowly weaning daughter and husband (he will make some rice instead of pasta for dinner now) and lots of salads. As he is French, the baguette is not going anywhere for now not for him at least haa haa.I saw your book in the bookstore, and it just called out to me. I guess the teacher appears when the student is ready. I ran home and downloaded it on my NOOK and read it in two days.I am enjoying my way of eating and love the challenge of finding delicious things to make that fill me up and leave me satisified for hours on end.Thank you so much for all you have done! I feel you have saved my life and my brain is more alert now, so I can actually feel confident in the new career path I have chosen.Monster Beats Headphones
Posted by: Beats By Dr Dre | 05/20/2012 at 07:02 PM