Mejillones Mexicanos en Vino Blanco
Okay so let’s talk about these here, Mussels! Just lovvvvve them, simply put, love them! One of those creations that God has made that maybe just maybe I can’t live without! (chuckle)
Here’s an interesting fact, did you know that mussels are one of the oldest species found on earth today? There is even evidence of there existence since the beginning of time! Here’s another very important fact, in WWII, mussels were widely available in the United States do to wartime rationing of red meat!
So next time we eat some mussels let’s give them a little more moxie, a little more credit, cause they surely deserve it!
Most shellfish has a “season,” and since there are about 17 species of mussels that are edible, we can enjoy mussels pretty much year round. One variety or another should be easily accessible to you. One of the more popular mussels is the PEI mussel or “Prince Edward Island” mussel cultivated in Canada. They are grown in mesh stockings and suspended from ropes. This method of growing mussels allows them to grow free from the ocean floor and filter feed soo much better. These ideal conditions allows for a much sweeter, tender, plumper mussel that is grit free.
Here in this recipe, I want you to enjoy them with some heat and some tang! It’s very important for me however not to lose the natural flavor of the mussel,….friends we want to know it’s a mussel we are eating!
Although there are many ways of cooking mussels and many mussel recipes out there, I want you to try them differently and learn a new way of making them, than your average way of butter, garlic and wine. How you ask? Well of course with a mexican twist! Although, don’t get me wrong, I will take mussels marinara, baked mussels, mussels in red wine, hey, I will take them anyway!
However, the jalapenos, onions, garlic, wine, cilantro, tomatoes and of course the mussels just blend so well together in this recipe.
So follow me and give this one a try.
Ready, set, go!
Chop all the vegetables
Add oil and cook onion for 5 minutes. Add and saute jalapeños and cook for another 2 minutes. Then add garlic and tomatoes and cook for one minute. Add salt to taste.
Add wine and cook for about five minutes or so. Allow to reduce. Add water. Then add mussels and cook for 10 minutes.
Scatter scallions on top of mussels.
Mexican Mussels In White Wine
|Prep time||5 minutes|
|Cook time||25 minutes|
|Total time||30 minutes|
|Misc||Child Friendly, Serve Hot|
- 3lb mussels
- 5 cloves of garlic (minced)
- 1 medium onion (coarsely chopped)
- 3-4 tomatoes (coarsely chopped)
- 2 jalapeños (one sliced and the other, seeds removed if you don't want it too spicy)
- 1/2 to 3/4 Cup white wine
- 1 1/2 Cups water
- 4 tablespoons olive oil
- 3 Stalks scallions (chopped or sliced)
- salt (to taste)
- 1/2 bunch cilantro (chopped)
- corn or flour tortillas (warmed a few at a time for a few seconds in microwave)
- crusty bread
|Rinse and chop up all vegetables and set aside. Wash mussels under cold running water. Debeard them and discard any mussels that are cracked or don't close when tapped. Set aside.|
|Add olive oil and chopped onion to a pot over medium heat. Saute for about 5 minutes until translucent. Add jalapeños. Saute for 2 minutes. Add tomatoes and garlic. Saute for another minute or so. Add wine and cook for 5 minutes allowing wine to reduce a little and then add the water. Simmer for another 2 minutes. Add salt to taste.|
|Finally add the mussels and stir everything together. Cook for about 10 minutes. All shells should be opened. If you find any that are not opened, discard. Finally, scatter scallions over mussels at the last minute. Can also add cilantro if you like as well.|
|Add mussels to small bowls with a little broth and serve immediately. You can serve with some crusty bread for dipping or warm corn tortillas.|