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!
Author: Mexican Appetizers and More
1medium onioncoarsely chopped
2jalapeñosone sliced and the other, seeds removed if you don't want it too spicy
1/2 cupwhite wine
3scallionschopped or sliced
corn or flour tortillaswarmed a few at a time for a few seconds in microwave
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.