Mussels with Beer and Garlic-Chipotle Love

Copyright (c) 2011 by Placido, Inc. from SIMPLE FOOD, BIG FLAVOR by Aaron Sanchez, published by Atria Books, a Division of Simon & Schuster, Inc
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Serves 4 as an appetizer
LEVEL: --

ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small red onion, thinly sliced
  • 1 large tomato, seeded and thinly sliced
  • 1 tablespoon Garlic-Chipotle Love (recipe follows)
  • 2 cups Mexican dark beer
  • 1 pound mussels, debearded and scrubbed
  • Salt
  • Toasted bread or warmed tortillas, for serving
  • Cilantro leaves, picked off their stems, for garnish
GARLIC-CHIPOTLE LOVE:
  • 1/4 cup chopped fresh cilantro
  • Grated zest of 1 lime
  • 1 teaspoon salt
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Heat the olive oil over medium heat in a large skillet with a lid. Add the onion and tomato and cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes.

Stir in the Garlic-Chipotle Love and beer. Add the mussels, cover the skillet, and cook until the mussels open. Discard any that don't open after 10 minutes. Season with salt to taste.

Serve in shallow bowls with plenty of toasted bread or warm tortillas for dipping. Garnish with fresh cilantro leaves.

For Garlic-Chipotle Love:
Preheat the oven to 300 degrees F.

Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven, and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes.

Remove the pot from the oven and let the garlic and oil cool to room temperature.

Put the garlic and the now garlic-infused oil in a food processor or blender. Add the chipotles and sauce, cilantro, lime zest, and salt and puree until the mixture is very smooth.

Store in the fridge in a tightly covered container for up to 2 weeks or freeze for up to a month.

Yield: 1 cup

Copyright (c) 2011 by Placido, Inc. from SIMPLE FOOD, BIG FLAVOR by Aaron Sanchez, published by Atria Books, a Division of Simon & Schuster, Inc

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.