Spicy Southwestern Mussels
This is it! The main event. This is the recipe Penn Cove Shellfish serves on Saturdays at their tent.
- 4 pounds of Penn Cove Mussels
- 1/4 cup extra virgin olive oil
- 1/2 cup Roma tomatoes, chopped
- 1/2 cup scallions, chopped
- 2 Tbsp. of fresh cilantro, chopped
- 2 Tbsp. chopped garlic
- I Tbsp. red chili flakes
- 1/2 lemon
- 1 cup beer
Usually the mussels will be debearded when purchased, however, if the mussels s ll have their “beards” (byssal threads), wait un l within an hour of cooking to remove the mussel beards by giving them a sharp pull to- ward the pointed ps of the mussels. Rinse the mussels under fresh, run-runing water before cooking, then set aside. if any mussels are gaping open, the are ge ng weak, discard any that will not a empt to stay closed a er squeezing their shell shut or if they have broken shells or an “off” odor.
- Sauté scallions, tomatoes, garlic, and chili flakes in olive oil over medium heat until scallions begin to look clear.
- Add beer or wine, mussels, cilantro and juice from 1/2 lemon, cover and turn heat to high.
- Mussels should steam until they are all opened and the meats are no longer translucent.
- Discard any mussels that will not open.
- Spoon mussels into serving bowls and ladle sauce over the top, then serve immediately. (Note: the longer the chili flakes are sautéed, the hotter they get, so put them into the mixture according to taste.)
Accompany with bread and a cold ale.