Mussels with Tequila and Jalapeño

Save to My Recipes

The jalapeños add a delicious kick to the sauce for the mussels. Wear gloves when prepping the jalapeños, as they can irritate skin and eyes.

Difficulty: Medium

Hands-on: 20 minutesTotal: 30 minutes

Serves: 4

Ingredients

  • 1½ lbs. mussels
  • ½ cup butter
  • 2 Tbsp. minced garlic
  • ½ cup halved and thinly sliced leek (white and light green part only)
  • ½ cup seeded and diced ripe tomato
  • ⅓ cup sliced jalapeño (¼" slices)
  • ¼ cup tequila
  • 2 Tbsp. fresh-squeezed lime juice
  • ⅛ tsp. kosher salt
  • Freshly cracked black pepper, to taste
  • Chopped fresh parsley, for garnish

Directions

  • Rinse and scrub the mussels under cold, running water. Remove the “beards” from the mussels.
  • Melt the butter in a large, heavy-bottomed pot. Add the garlic and cook until soft, about 1 minute, stirring frequently. Add the leeks and cook until soft, about 4 minutes, stirring frequently.
  • Add the tomatoes, jalapeños, tequila, lime juice, salt, pepper, and the mussels. Cover and cook until the mussels open, about 8 minutes. Use a slotted spoon to transfer the mussels to a shallow bowl; discard any mussels that did not open.
  • Simmer the sauce, until slightly reduced, about 4 to 5 minutes. Taste and adjust seasoning as desired. To serve, pour the sauce over the mussels and sprinkle with chopped parsley. Serve hot.

Recipe Information

Serves: 4

Ingredients

  • 1½ lbs. mussels
  • ½ cup butter
  • 2 Tbsp. minced garlic
  • ½ cup halved and thinly sliced leek (white and light green part only)
  • ½ cup seeded and diced ripe tomato
  • ⅓ cup sliced jalapeño (¼" slices)
  • ¼ cup tequila
  • 2 Tbsp. fresh-squeezed lime juice
  • ⅛ tsp. kosher salt
  • Freshly cracked black pepper, to taste
  • Chopped fresh parsley, for garnish

Directions

  • Rinse and scrub the mussels under cold, running water. Remove the “beards” from the mussels.
  • Melt the butter in a large, heavy-bottomed pot. Add the garlic and cook until soft, about 1 minute, stirring frequently. Add the leeks and cook until soft, about 4 minutes, stirring frequently.
  • Add the tomatoes, jalapeños, tequila, lime juice, salt, pepper, and the mussels. Cover and cook until the mussels open, about 8 minutes. Use a slotted spoon to transfer the mussels to a shallow bowl; discard any mussels that did not open.
  • Simmer the sauce, until slightly reduced, about 4 to 5 minutes. Taste and adjust seasoning as desired. To serve, pour the sauce over the mussels and sprinkle with chopped parsley. Serve hot.

Nutrition Information

Nutrition Information
Amount per serving
Calories370
Total Fat26g
Saturated Fat15g
Cholesterol100mg
Sodium330mg
Total Carbohydrate9g
Dietary Fiber1g
Sugars1g
Protein18g