Mexican Mussels in White Wine
These Mexican Mussels in White Wine are cooked in a white wine garlic butter broth, flavored with tomatoes, onions and jalapeños and topped with fresh scallions. Enjoy by themselves or serve with crusty bread or warm tortillas. Absolutely delicious!
Servings: 6
Calories: 250kcal
Ingredients
- 3 lb mussels
- 1 medium onion coarsely chopped
- 2 jalapeños one sliced and the other, seeds removed if you don't want it too spicy
- 4 tomatoes coarsely chopped
- 6 cloves of garlic minced
- ½ cup white wine
- 4 tablespoon butter
- 1 ½ cups water
- 2 tablespoon olive oil
- 3 scallions chopped or sliced
- salt to taste
Optional
- corn or flour tortillas warmed a few at a time for a few seconds in microwave
- crusty bread
Instructions
- Wash mussels under cold running water.
- If using live mussels, debeard and discard any mussels that are cracked or are opened and don't close when tapped (this means they are dead and are not good). Set aside.
- Add olive oil and chopped onion to a pot over medium heat. Saute for about 5 minutes or until onion is translucent.
- Add jalapeños and saute for 2 minutes.
- Add tomatoes and garlic. Stir and saute for another minute or so.
- Add wine and cook for 5 minutes allowing wine to reduce a little.
- Add water and butter. Simmer for another 5 minutes and add salt to taste.
- Add the mussels and stir everything together. Cook for about 10 minutes. All shells should be opened. If you find any that are have not opened, discard.
- Lastly, scatter scallions over mussels at the last minute.
- 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.
Nutrition
Serving: 6g | Calories: 250kcal | Carbohydrates: 10g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 52mg | Sodium: 408mg | Potassium: 633mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1215IU | Vitamin C: 28.5mg | Calcium: 53mg | Iron: 5mg