Cerveza Steamed Mussels

The only thing better than a hot day at the beach, is a hot day at the beach in Mexico. I'm talking white sand, crystal clear salt water, the hot, hot sun, and a Mexican beer. Light, refreshing mexican beers like Corona and Sol bring me straight back to the beaches of the Yucatan, where every hour is happy hour. Cool and refreshing, a squeeze of lime is all you need, right? Just wait...there's more.

That savory combination turns every day dinner into a 10 minute masterpiece of sophistication and style that is equally as perfect for an appetizer or an entree that is dressed to impress. Cerveza steamed mussels brings my favorite things -- the ocean and a smooth mexican beer with lime -- together -- and does so before your guests can finish a Coronita.

Mussels, or mejillones, are not typical Mexican fare, but this recipe takes such an easy dish and gives it a little more flair. The heat of the jalapeno does not overpower the flavor of the seafood, while the light beer an lime also take second stage to the flavor that the meat of the mussel brings. The flavor secret is in the deglaze -- a little sprinkle of lime and the tasty, caramelized bits at the bottom of the pan are yours for the taking.

Cerveza Steamed Mussels

Serves 2-3 as an entree, 6 as an appetizer

2 lbs mussels, scrubbed and debearded*

1 Corona, Sol or other light Mexican beer

1 shallot, chopped

2 cloves garlic, minced

1 lime, juiced

1 jalapeno or serrano chile, minced

1/2 tbsp olive oil

1/2 tbsp butter

2 tbsp cilantro, chopped

tortillas or bolillo rolls for dipping in sauce.

1. Heat the oil in a large pot with a tight fitting lid. Add shallots and saute until nearly translucent. Add chile and garlic and saute until slightly soft.

2. Squeeze lime juice in the pan and scrape the bottom with a wooden spoon to pick up bits of the aromatics.

3. Pour in the beer and bring to a boil.

4. Add mussels and close the lid. Allow to steam for 5 minutes, or until shells open. Remove open mussels and continue steaming for a few minutes more. Remove additional open mussels and discard unopen ones.

5. Add butter to the pan to finish the sauce. Continue to cook, stirring frequently, until the butter has melted. Spoon sauce over mussels and top with freshly chopped cilantro.

6. Serve with freshly made tortillas or bolillo rolls to dip in sauce.

** Note: mussels can have a hard, crusty residue on the shells. Scrub them well with a sponge or potato brush to remove it before steaming. Also, remove the beard on the mussels by grabbing the hair on the bottom edge of the shell and pulling to remove.

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Cerveza Steamed Mussels

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