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Mussels in Mexican Beer Recipe

Mussels in Mexican Beer

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Average Rating:

Total Reviews: 12

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  • on July 17, 2012

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    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.

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  • on August 04, 2010

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    This was the easiest, greatest tasting mussel dish I have ever made. Everyone enjoyed it!

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  • on March 26, 2010

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    Made this for a Diiner party to go with other Mexican dishes - it was a huge "hit" and I will make it again....

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  • on May 23, 2009

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    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

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  • on December 20, 2006

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    Not my favorite, I LOVE mussels but these flavors just did not go well for me.

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  • on July 13, 2006

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    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.

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  • on May 08, 2006

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    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.

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  • on December 24, 2005

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    I've made this 3x and always came out great. Tried mixing w/ clams and some fresh lime and it came out great.

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  • on March 25, 2005

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    Delicious and easy!

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  • on January 19, 2005

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    I cooked these mussels on Christmas Eve - having never tried to cook them before. They were outstanding. I've made them again - substituting white wine for the beer and adding another jalepeno. Just awesome and they only take 10 minutes. Serve them with linguini.

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