TWO SHOT DRUNKEN MUSSELS

‘Tis the season to celebrate and that means busy days for chefs as guests look for that special experience that’s both festive and memorable.

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Mussels steamed in wine and a touch of tequila with herbs fills the bill perfectly. It’s colorful, easy to prepare and flavor packed.   

TWO SHOT DRUNKEN MUSSELS

INGREDIENTS

  • 1 lb Taylor mussels, already cleaned and debearded
  • 1 cup dry white wine
  • 1/2 cup tequila
  • 4 large shallots
  • 2 garlic cloves
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 tablespoons butter
  • 2 tablespoons each, chopped parsley and cilantro
  • 1 lime
  • 2 tablespoons olive oil
  • Big loaf of sourdough bread

DIRECTIONS

  1. Mince the shallots and the garlic.
  2. Cook the shallots in the olive oil over medium-low heat until translucent (about 5 minutes).
  3. Be careful not to burn or char them.
  4. Add in the garlic and continue to cook another minute.
  5. Turn the heat to high, add in the wine and tequila and bring to a boil.
  6. Add in the mussels, in a single layer if possible, and cover.
  7. Check the mussels after about 3-4 minutes until open.
  8. Cook another minute or two as needed.
  9. Turn off the heat.
  10. Add in the parsley, the cilantro, the butter, the chipotle pepper.
  11. Squeeze 1/2 a lime over it all.
  12. Toss well and let sit with the cover on for another minute.
  13. Pour the mussels and all the sauce into a bowl.
  14. Discard any mussels that did not open.
  15. Cut the remaining 1/2 lime into wedges and add to the mussels.
  16. Serve with a crusty bread and an extra bowl to throw the shells in.