Mike's Tequila Mussels

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    Mike's Tequila Mussels

    Mike's Tequila Mussels

    (17)
    35min


    15 people made this

    About this recipe: Shying away from the typical tomato or wine based steamed mussel recipe? This one features tequila and lime and it as easy as 1..2..3 to prepare! Serve straightaway with some crusty bread to soak up the juice.

    Ingredients
    Serves: 4 

    • 1 teaspoon oil
    • 1/2 red pepper, diced
    • 1/2 small onion, diced
    • 125ml tequila
    • 60ml water
    • 1 lime, juiced
    • freshly ground black pepper to taste
    • 2 tablespoons diced jalapenos (optional)
    • 1kg fresh mussels, scrubbed and debearded
    • 25g chopped fresh coriander

    Method
    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. In a large pot, heat oil over medium heat. Cook red pepper and onion in oil, stirring frequently, for 5 minutes.
    2. Stir in tequila, water, lime juice, black pepper and jalapenos. Bring to the boil, and dump in the mussels. Sprinkle the coriander over the mussels, and cover with a tight fitting lid. Allow to steam for 3 to 4 minutes, or until all mussels have opened (discard any that don't).
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    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (17)

    by
    29

    This was Great! I didn't want to lose the taste of all the ingredients in the streaming so I steamed the mussels in water, a bit of lime juice and a splash of tequila then used the recipe to pour over mussels when they were done and in the bowl. Very Good.  -  15 Jan 2003  (Review from Allrecipes US | Canada)

    by
    16

    Quick and easy to make with stuff we had on hand, including jalapeños. This recipe is better than most restaurants. Didn't change a thing!  -  23 Feb 2008  (Review from Allrecipes US | Canada)

    by
    16

    I did not like this recipe at all. I'm giving it 2 stars only because my husband thought they were "ok". The sauce needs to be thicker, I think, so that the sauce will stick to the mussels. The flavor was not good, the cilantro overwhelming. Sorry.  -  23 May 2004  (Review from Allrecipes US | Canada)

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