Simple, de-lish and ready in less than 10 minutes, this recipe should be made first in any menu so you and yours can enjoy mouthfuls of mussels while you cook.
| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 cloves garlic, cracked away from skin and crushed
- 1 small onion, chopped
- 1 jalapeno, seeded and chopped
- A couple pinches salt
- 2 1/2 dozen mussels, scrubbed and beards removed
- 1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis
- 1 (15-ounces) diced tomatoes
- 2 tablespoons chopped flat-leaf parsley or cilantro, your preference
Instructions
- In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 228 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 15 g |
| Cholesterol | 32 mg |
| Sodium | 526 mg |
Reviews
This is one of our favorite recipes
Delicious and easy, definitely a keeper! I added one jalapeno that seemed very mild so next time I will add 2 or use a can of tomatoes with green chilies. French bread for the sauce and a beer rounds out a great summer dinner.
This was the easiest, greatest tasting mussel dish I have ever made. Everyone enjoyed it!
Made this for a Diiner party to go with other Mexican dishes – it was a huge “hit” and I will make it again….
My family loved this recipe.. The flavor was fabulous.. I did not add the jalepno and I used italian parsely not cilantro. Crusty bread dunked in the juice was just an extra treat.. Another great Rachel Ray recipe
Not my favorite, I LOVE mussels but these flavors just did not go well for me.
I could not believe how simple this recipe was! It took maybe ten minutes to make, and it was super yummy. I completely agree with the other reviewer who recommended serving it with a crusty bread, the sauce was delicious but there was a lot of extra that would be delicious over toasted bread.
These mussels were great. Lots of flavor. Would strongly recommend that you have some crusty bread with it–I cut a baguette into slices, toasted them, then rubbed them with cut garlic cloves. Will definitely make again.
I’ve made this 3x and always came out great. Tried mixing w/ clams and some fresh lime and it came out great.
Delicious and easy!