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.