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.

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

Directions