Tequila Steamed Mussels

    Tequila Steamed Mussels

    Recipe Picture:Tequila Steamed Mussels
    2

    Tequila Steamed Mussels

    (17)
    40min


    15 people made this

    Tasty fresh mussels are steamed in a mixture of tequila and lime juice. Flavour is also added from the capsicum, onion, pepper and chillies they are cooked with.

    Ingredients
    Serves: 4 

    • 1 teaspoon cooking oil
    • 1/2 red capsicum, diced
    • 1/2 small onion, diced
    • 1/2 cup tequila
    • 1/4 cup water
    • 1 lime, juiced
    • freshly ground black pepper, to taste
    • 2 tablespoons diced jalapeno chillies (optional)
    • 1 kg fresh mussels, scrubbed and debearded
    • 1/2 cup chopped coriander

    Directions
    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. In a large saucepan, heat oil over medium heat. Add capsicum and onion then cook, stirring, for 5 minutes.
    2. Stir in tequila, water, lime juice, pepper and chillies. Bring to a boil then dump in the mussels. Sprinkle the coriander over the mussels and cover saucepan with a tight fitting lid. Allow to steam for 3 to 4 minutes or until all mussels have opened (discard any that don't).
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    Reviews and Ratings
    Global Ratings:
    (17)

    Reviews in English (11)

    by
    29

    This was Great! I didn't want to lose the taste of all the ingredients in the streaming so I steamed the mussels in water, a bit of lime juice and a splash of tequila then used the recipe to pour over mussels when they were done and in the bowl. Very Good.  -  15 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    16

    Quick and easy to make with stuff we had on hand, including jalapeños. This recipe is better than most restaurants. Didn't change a thing!  -  23 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    16

    I did not like this recipe at all. I'm giving it 2 stars only because my husband thought they were "ok". The sauce needs to be thicker, I think, so that the sauce will stick to the mussels. The flavor was not good, the cilantro overwhelming. Sorry.  -  23 May 2004  (Review from Allrecipes USA and Canada)

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