Mussels with Tomatoes, Jalapeno and Tequila

Mussels with Tomatoes, Jalapeno and Tequila

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  • 1/2 cup sliced green onions
  • 1/2 cup thinly sliced celery
  • 6 1/4-inch-thick slices jalapeño chili with seeds
  • 2 tablespoons fresh lime juice
  • 1 1/4 pounds mussels (about 40), scrubbed, debearded

Recipe Preparation

  • Melt butter in heavy large pot over medium-high heat. Add garlic; sauté until fragrant, about 1 minute. Mix in tomatoes, then next 5 ingredients. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over mussels and serve.

,Photos by Pornchai MittongtareReviews Section

Backyard Farms

  • Prep Time: 20 minutes
  • Cooking Time: 25 minutes
  • Serves 2 dinner portions or 4 appetizers


  • 4 Backyard Farms Tomatoes on the Vine, diced plus additional for garnishing
  • 3 tablespoons olive oil
  • 8 ounces Mexican chorizo, fresh or store-bought, casings removed
  • 1 tablespoon shallot, minced
  • 3 garlic cloves, thinly sliced
  • 2 teaspoon fresh jalapeño pepper, finely chopped
  • 1½ cups dry white wine
  • 2 pounds mussels, scrubbed and debearded
  • 1 teaspoon salt
  • ⅓ cup fresh cilantro leaves, coarsely chopped
  • ½ cup good quality silver tequila (ex: Herradura Blanco)


Heat the olive oil in a heavy bottom sauté pan over medium high heat. Once the oil is shimmering but not smoking, add the chorizo to the pan and cook for approximately 5 minutes, stirring often, until the sausage is thoroughly cooked through.

Remove the chorizo from the pan and pat dry with a paper towel to remove all excess oil.

Pour off and discard the excess fat from the pan, leaving approximately 1 tablespoon of chorizo fat in the pan.

Add the minced shallot to the sauté pan and cook for about 3 minutes, stirring occasionally, until the shallot is soft.

Add the sliced garlic and diced jalapeño to the pan and cook an additional 3 minutes, stirring occasionally until both are cooked through.

Keep the sauté pan on medium high heat and return the chorizo to the pan. Stir in the wine and tomatoes and then mussels. Sprinkle 1 teaspoon salt over the mixture and bring to a boil.

Once the mixture has reached a boil, cover the sauté pan with aluminum foil or a heavy lid and cook covered for approximately 8-10 minutes until the majority of the mussels have opened.

Remove the pan from the heat and discard any unopened mussels. Spoon the mussels and broth into serving bowls and sprinkle with chopped cilantro and top with 4 ounces of silver tequila. Top with additional diced Backyard Farms Tomatoes on the Vine.

Serve with crusty bread or fresh corn tortillas.

Recipe by Shannon Bard, Executive Chef of Zapoteca in Portland, ME

Recipe Summary

  • 1 teaspoon cooking oil
  • ½ red bell pepper, diced
  • ½ small onion, diced
  • ½ cup tequila
  • ¼ cup water
  • 1 lime, juiced
  • freshly ground black pepper to taste
  • 2 tablespoons diced jalapeno peppers (Optional)
  • 2 pounds fresh mussels, scrubbed and debearded
  • ½ cup chopped fresh cilantro

In a large pot, heat oil over medium heat. Cook red pepper and onion in oil, stirring frequently, for 5 minutes.

Stir in tequila, water, lime juice, fresh pepper and jalapenos. Bring to a boil, and dump in the mussels. Sprinkle the cilantro over the mussels, and cover with a tight fitting lid. Allow to steam for 3 to 4 minutes, or until all mussels have opened (discard any that don't).

Charred Tomato and Tequila Mussels with Grilled Bread

1 pkg. frozen green lip mussels
5 to 6 fresh Roma tomatoes, cut into quarters
2 to 3 cloves garlic, smashed and rough-chopped
1 lime, cut into quarters
1 jalapeno, sliced into rings
1 loaf crusty artisan bread, sliced and brushed with olive oil (to grill bread, dip it in the sauce)
¼ cup tequila
1 Tbsp. butter or a drizzle of olive oil
to taste, fresh herbs

Heat a large cast-iron pan on the grill for about 5 to 6 minutes. It should be very hot but not glowing red. Coat pan with oil and add tomatoes, skin-side down. Add garlic and jalapeno. Allow tomatoes to develop a char. Once ingredients have started to break down and release juices and flavors, add mussels, butter and a splash of tequila. Cook until mussels open. If you&rsquore using frozen mussels, place them shell-side up so that the steam will get trapped inside to cook and thaw them quickly. Grill the bread. Add a squeeze of lime and fresh herbs to the mussels.

Mussels with Tomatoes, Jalapeno and Tequila - Recipes

Welcome, Jalapeno Lovers, to our March Newsletter

Hello, Jalapeno Lover! Happy St. Patty's Day! We have some great new content for you, as well as a new St. Patty's Day Design for you, listed way down below. If you're not Irish but like to celebrate anyway, we've got a way for you to wear green! Jalapeno Green!

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  • New Recipe! Jalapenos Rockefeller
  • Interesting Jalapenos in the News
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Jalapeno Madness Cookbooks

Jalapeno Madness: 2nd Edition - Loads of recipes!

The Jalapeno Madness Cookbook has many recipes for all of your jalapeno needs. Loads of recipes with this downloadable cookbook. Order and download today for quick delivery! You'll be cooking tonight.

Prefer a Print Edition of our cookbook? It is now available through Cafepress.com - CLICK HERE to purchase


  • 12 jalapeno peppers, sliced lengthwise
  • 12 oysters, off the shell, chopped
  • 1 small white onion, chopped
  • 2 cups bread crumbs
  • 2 eggs
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  1. In a large shallow bowl, mix bread crumbs and seasonings.
  2. Stir in eggs and chopped oysters. Mix well.
  3. Stuff the jalapeno slices with your Rockefeller mixture.
  4. Heat oven to 350 degrees, and bake on a sheet approximately 1 hour.
  5. Serve warm.

This recipe is quite fun for the adventurous seafood lover. You can probably use more jalapeno peppers and spread the mixture out a bit, or include more oysters for a meatier dish. Also, try a variation with crabmeat instead of oysters. The flavor is different, but certainly delicious and spicy!

Interesting Jalapenos in the News

Mario Batali's Pizza With Meatballs, Jalapenos and Fontina

Here's an interesting pizza recipe with jalapeno peppers posted at ABC.com. It looks good to us!

Mussels with Tomatoes, Jalapeno and Tequila Recipe

Here's another recipe I came across in my daily web trolling, this one with mussels and tomatoes and TEQUILA! Nice!

A steak tartare with the soul of Africa

Wow, this recipe is quite unique, posted at MSNBC.com. Steak Tartare? We've never made this one before, but since they've spiced it up with jalapeno peppers, we might want to give this one a try. If any of our wonderful readers tries this one, let us know if you'd like us to post it online in our recipe section with photos. Our variation, of course.

Jalapeno Popper

Look, another jalapeno popper recipe! This fun blogger whipped herself up some poppers to let off some steam. I think we should all stop by and offer some kudos. What a great way to make yourself happy!

NOTE: If you like Jalapeno Poppers, be sure to check out our own Jalapeno Poppers recipe section at the web site.

New Jalapeno Pepper Designs

We've got several new designs available through CafePress.com for all you jalapeno lovers out there.

Happy St. Patrick's Day, everyone. I have a little Irish in me, but for this holiday, I'm pretty much all Irish. Even if you're not, you still have no excuse to NOT wear GREEN! Jalapenos are green, right? Show your support for the world's greatest pepper, and one of the world's most fun holidays! Click Here to check it out.

Available through our Cafe Press store here: http://www.cafepress.com/chilihead

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You have the Booze now get the Seafood

Explore these cooking with alcohol recipes today! All of the seafood listed in this article is available at our online store. When you’re getting creative in the kitchen, there’s no time to waste! As we say, ‘from shore to door, 3 days fresher than the grocery store’-all of our seafood is delivered right to your door when you schedule it, guaranteed!

Be sure to show us your boozy seafood creations. Share your images on any of our social pages, Instagram, Facebook or Twitter be sure to tag us @cameronsseafoodonline.

About the author

Patterson Watkins is a professional chef with over 17 years of experience. With a robust career in restaurants, contract dining and catering (including 4 Summer Olympic posts preparing food for the athletes!) Patterson joined the Cameron’s Seafood team at the end of 2018 to concoct some delicious recipes with our premium seafood items as the centerpiece.

Mussels with Tomatoes, Jalapeno and Tequila

  • 1/2 cup (1 stick) butter
  • 1/8 teaspoon Salemme pepper
  • 5 garlic cloves, minced
  • 3/4 cup diced tomatoes
  • 1/2 cup sliced green onions
  • 1/2 cup thinly sliced celery
  • 5 1/4-inch-thick slices jalapeño chili with seeds
  • 1/4 cup tequila
  • 2 tablespoons fresh lime juice
  • 1 1/4 pounds mussels (about 40), scrubbed, debearded
  • Melt butter in heavy large pot over medium-high heat. Add garlic sauté until fragrant, about 1 minute. Add Salemme pepper. Mix in tomatoes and next 5 ingredients. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open). Using slotted spoon , transfer mussels to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over mussels and serve.


  • Rinse the mussels in a colander under cold water, scrub the shells thoroughly, remove the tough, wiry beards, and discard any mussels with broken or gaping shells. While the mussels drain, heat the oil in a large, wide pot over medium- high heat. Add the carrot and jalapeño and sauté, stirring occasionally until they begin to soften and lightly brown, about 2 min. Add the garlic and 1/2 tsp. of the lime zest, and continue to sauté until fragrant, 30 seconds. Pour in the wine and raise the heat to high. As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 to 6 min.
  • Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm. Return the pot with the cooking liquid to the heat, add the cream, and boil until the sauce reduces just a bit, 2 to 3 min. Add 1-1/2 Tbs. of the lime juice, the cilantro, and the chile sauce, if using. Taste and add more lime juice and salt if needed. Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion, and serve immediately.

Recipe Notes

Add to List


7 Delicious Local-Favorite Recipes from All Across America

Note: You can make this recipe without cedar planks, but using them imparts a subtle smoky flavor to the salmon. Find the planks at gourmet or home-improvement stores&mdashjust make sure they haven't been chemically treated.

Prep time: 5 minutes, plus 1 hour soaking time for cedar planks

1 lb small vine-ripened tomatoes

4 ears sweet corn, shucked

1 Tbsp plus 1 tsp extra-virgin olive oil

½ cup basil leaves, torn into small pieces

Salt and freshly ground black pepper

4 (6-oz) wild salmon fillets, pin bones removed, skin on

1. Submerge 2 cedar planks in cold water and soak at least 1 hour. Heat a charcoal or gas grill to medium-high. Place planks on grill, cover, and grill until they begin to give off smoke, about 10 minutes. (If you're not planning on using the planks, heat grill for step 2.)

2. While planks are heating up, grill tomatoes, corn, and scallions directly on grill, turning until veggies are charred in places, about 3 minutes for scallions and 15 minutes for tomatoes and corn. Shave corn from the cob into a bowl chop tomatoes and scallions and add to corn. Toss veggies with 1 Tbsp of the olive oil, balsamic vinegar, and basil leaves. Season with salt and pepper set aside.

3. Drizzle salmon with remaining 1 tsp olive oil and season with salt and pepper. Top fish with lemon slices and place, skin side down, on planks. Cover grill and cook fish until it's nearly opaque in the center when nicked with a paring knife, 10 to 12 minutes. (If you're not using cedar planks, spray grill with nonstick oil and place salmon, skin side down, on grill, ideally over indirect heat. Cover and grill until cooked through, 5 to 8 minutes, depending on thickness. Do not flip!) Serve with salad spooned on top.

Three easy recipes for cooking with tequila

SEATTLE - Tequila is most often times sipped on or shot or mixed to create some type of tasty margarita cocktail. Cooking with tequila is bound to impress your guests on any occasion. Scotty and Colt from Papa Bueno&aposs Tequila share three of their favorite, drool worthy recipes.

Spiked Shrimp Ceviche

Enjoy this delicious coastal favorite with shrimp, tomatoes, and avocado spiked with jalapeno, lime, and Papa Bueno Silver Tequila. Grab the tortilla chips and dig in!

Total time: 1hr 15min at least

(1 large bag of tortilla chips)

1 lb shrimp - peeled, deveined, tails removed, chopped into 1/2 inch pieces

2 roma tomatoes - insides removed, diced

1 jalapeno - insides removed, diced

2 tbsp Papa Bueno Silver Tequila

Tipsy Tequila Fruit Salad

Let the tangy, fruity, and fresh flavors wash over you when you taste this summer time salad. Also, feel free to add additional fruit or vegetables to make it your own!

3 cups watermelon - 1 inch cubes

1 pineapple - 1 inch cubes

2 cups strawberries - sliced

Handful of mint leaves - sliced once

1/4 cup Papa Bueno Silver Tequila

3 limes - juiced and zested

Flank Steak with Margarita Marinade

Use this simple marinade forਏlank steak, pork tenderloin, chicken wings, thighs, or breasts. The lime and salt penetrates the meat while the tequila and triple sec caramelize into a delicious (and alcohol free) crust.

Watch the video: Spanish Mussels Recipe with Paprika u0026 Tomatoes (August 2022).