Mussels with Mexican Beer, jalapeño, and cilantro

I’m a huge fan of mussels and I’ve been dying to cook up a batch with some Mexican flair. So last weekend I ventured down to the Asian market where on the weekends they do a special on Mussels, 2lb’s for $1.99. Thats a killer meal for under $10…including beer. I usually do these with white wine, butter, shallots and parsley so this time I shook up the ingredients a bit. I used a bottle of Modelo Especiale, onion, garlic, jalapeno, and finished it with a touch of butter and a handful of cilantro before serving.

By restaurant standards they were great but it seemed like each flavor wasn’t able to stand out on its own. The jalapeno added nothing and while I went light on them to avoid completely ruining the dish with fuego you couldn’t even taste them. The cilantro and onion stood out but only when dipping into the broth with bread. The recipe is below but feel free to up the ingredients dependent on your pallet. I’ll def do them again but I think a heavier beer is in order, something along the lines of Negra Modelo or an Amber Dos Equis. The lighter especiale was too mild. I’ll also use more jalapeno and garlic. I served them with some white rice with cilantro and lime, and some black beans. Finishing the meal with a glass of Don Julio was a must.

Mussels with Mexican Beer, Jalapeño, and cilantro

2lbs Mussels
1/3 bottle of Mexican brew, preferably Dark or Amber varieties
2 Jalapeno’s sliced thin into coins
1 medium white onion
1/4 stick of butter
2 cloves of garlic
1/3c chopped cilantro

In a large stock pot on medium heat add the butter and wait until its melted. Add the chopped onion and garlic and cook until soft. Now pour in the beer until its starting to boil. In the meantime finish the rest of the beer that wasn’t needed in the recipe. When the broth starts to boil add the mussels and cover cooking for 3-4 minutes. Open the pot and stir mussels and place the lid back on for an additional 3 minutes. At about 7-8 minutes remove from heat and add the cilantro and stir again. At this point they’re done and ready to be served. I like to serve them straight out of the pot by putting a pot holder right down on the table and let everyone grab them out with a couple of big spoons, family style.

JB’s Chipotle Ripoff White Rice with cilantro and lime

Cook up a cup of white rice, when its finished and you’ve removed from heat and you about to fluff the rice add 1/4c of finely chopped cilantro and the juice of one lime. I’ve adapted this recipe to mimic Chipotle’s rice and its pretty damn good. The freshness of the lime and cilantro really add to any Mexican dish and its typically my go-to rice dish for just about any Mexican plate.



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