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.

Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episodes: Weekday Escapes and Weekday Escapes

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Total:: 15 min
Prep:: 5 min
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

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

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.

My Private Notes

Name: Mussels in Mexican Beer
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: mexican
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