Ingredients
- 2 tablespoons chopped garlic
- 1/4 cup olive oil
- 1 cup dry white wine or beer
- 1/2 lime, juiced
- 4 pounds mussels
- 1/2 cup chopped scallions
- 1/4 cup chopped parsley
- 1 tablespoon red chile flakes
- 1/2 cup chopped plum tomatoes
- 2 tablespoons chopped fresh cilantro
Directions
Saute the garlic in olive oil, over medium heat, until lightly toasted. Add the wine (or beer), lime juice, mussels, scallions, parsley, and chile flakes. Turn the heat up to high, and steam for about 5 minutes, or until the mussels are open. Stir in the chopped tomatoes and cilantro and serve. Spoon the mussels into bowls and ladle the sauce over them. Discard any mussels that do not open.
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By brett95818_9019095
Sacramento, CA
on December 20, 2010
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Awesome, but I would cut the chili flakes amount by half.
By ezequielmr_11919286
Antioch, CA
on June 12, 2009
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If you don't count the mussel's cleaning and prep time, you have a quick dinner. We made only 3 lbs, and threw out the bad mussels from the bunch, and still had plenty for two hefty servings. I took the previous reviewer's suggestion to add minced jalape?os - brilliant. Added heat and a great flavor. Overall, a simple yet deliciously sophisticated dish.
By scott_desatnick...
Framingham, MA
on January 26, 2008
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I've been making this recipe for years, with a slight modification. I also add a finely diced jalapeno for some extra flavor and heat. These mussels are always a hit when I make them for a crowd. A super easy dish with super great flavor. I alternate between dark beer and dry white wine for the steaming liquid, it depends on the rest of the meal.
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