Mussels with Tequila and Jalapeño

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.

Serves: 4Hands-on: 20 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4


  • 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


  • 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.