Ingredients
3tbspvegetable oil
1large white onion,finely chopped
4clovesgarlic,finely chopped
1jalapeño,stemmed, seeded and finely chopped, optional
1tspground cumin
1tspground coriander
1tspchili powder
2vine-ripe tomatoes,cored and roughly chopped
kosher salt
black pepper,freshly ground
12ozlight Mexican beer,(such as Modelo Especial, Tecate or Corona)
4lbmussels,debearded and scrubbed clean
¼cupfresh cilantro leaves,lightly packed, roughly chopped, plus additional whole leaves for serving
lime wedge,for serving
4bolillo bread rolls,telera, or cuban sandwich, for serving
Preparation
Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook for 4 minutes, stirring, until softened.
Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant.
Add the tomatoes, season with salt and pepper. Cook for 4 minutes, stirring, until softened and their liquid is almost evaporated.
Pour in the beer and bring to a boil.
Add the mussels, immediately cover the pot, and cook for 6 minutes, occasionally shaking the pot, until all mussels are opened.
Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
Enjoy!
