Latin cuisine is rapidly emerging as the top food trend for 2016. However, many Americans can only name fast food franchised tacos and burritos as examples of Latin cuisine. Sad, sad, sad.
Some of Mexico’s greatest dishes involve shellfish and why not: Mexico’s Pacific and Atlantic coastlines totals over 9,330km or 5,797miles or roughly equal to a trip from Los Angeles to New York City and back again!
All that extensive shoreline has produced an outstanding shellfish rich culinary heritage… a heritage that chefs worldwide are just now starting to actively explore and enjoy. Here’s one classic example that combines the traditional Latin ingredients of chilies, dark beer and chorizo with savory sea fresh mussels.
Mejillones del Mar
- 1/3 cup diced Spanish chorizo
- 1 medium onion, diced
- 1 small plum tomato, diced
- 2 tablespoons chopped canned red and green chilies, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground pepper
- 1 cup beer, preferably dark Mexican beer
- 2 pounds Taylor Mediterranean Mussels
- 1/4 cup chopped fresh cilantro
- Cook chorizo in a large saucepan over medium heat until beginning to brown, 3 to 5 minutes.
- Add onion; cook, stirring often, until softened, about 3 minutes.
- Stir in tomato, chilies, cumin and pepper; cook, stirring occasionally, until the tomato begins to break down, about 3 minutes.
- Pour in beer, increase heat to medium-high, and bring to a boil, scraping up any browned bits.
- Stir in mussels and return to a simmer.
- Cover, reduce heat to medium-low, and cook just until the mussels have opened, about 7 minutes. Remove from the heat (discard any unopened mussels); stir in cilantro.
- Serve with the pan sauce.