Mussels Latino Stylemejillones Al Latino Recipes

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MUSSELS LATINO STYLE/MEJILLONES AL LATINO



Mussels Latino Style/Mejillones al Latino image

One day while fishing on the gettys in New Jesrsey, "Sandy Hook", I dropped my fishing spoon. When I went to pull it out of the rocks there to my surprise where strings of beautiful large black mussels. They looked like huge grapes. My husband ripped out about four large strings and we took them home I cleaned them and made a sauce threw them in covered and steamed them. They opened up and let out their broth turning my sauce into a rich soup. I served with crusty Cuban toast and the rest is history. That was about 35 years ago. They have been a family favorite ever since. I now buy them at the fish market or at the seafood dept. at my local supermarket. Either way enjoy my Mejillones al Latino. Buen Appetito

Provided by Juliann Esquivel @Juliann

Categories     Other Main Dishes

Number Of Ingredients 20

1/4 cup(s) virgin olive oil
1 large sweet vidalia or texas sweet onion sliced thin
1 large sweet bell pepper sliced
5 large cloves of fresh garlic smashed or put through a garlic press
1/2 cup(s) good white table wine (not cooking wine)
1/4 cup(s) fresh diced cilantro
1/4 cup(s) fresh diced curly parsley
1 large can (28 ounces) petite diced tomatoes
3 or 4 pound(s) cleaned black mussels
1 large bay leaf
1 large jalapeno, seeded and veins removed and diced
1/2 teaspoon(s) dried mexican oregano if possible
1/2 teaspoon(s) black pepper
2 teaspoon(s) sea salt
1/2 teaspoon(s) old bay seasoning
2 small packets sazo goya with culantro and achiote
1 large bagette of crusty french bread or crusty cuban or italian bread, sliced heated
2 large limes sliced
1/4 cup(s) olive oil, extra virgin, to add at the end
1 cup(s) grated cotija cheese or parmesan. optional

Steps:

  • In a large deep heavy pot heat the oil until just shimmering, add smashed garlic, onions green pepper, cilantro, parsley, and jalapeno and saute until veggies start to get limp.
  • Next add the wine and continue to saute for about a minute then add the tomatoes, Saute again for another minute. Now add all of the seasonings, bay leaf, oregano, salt and pepper, Goya sazon packets, Old Bay, and continue to saute.
  • Now add the mussels to this sauce. pour the last 1/4 cup olive oil over everything mix with a large spoon and cover. Let steam for about 15/20 minutes. minutes
  • While mussels are cooking in the sauce have the oven heated and slice your bread at an angle toast in the oven about 10 minutes until golden. Pull out and butter the toast. Keep warm until serving
  • Uncover mussels they should all be open. Serve in bowls with the broth they have given up and serve with a slice of the toast and a slice of lime. Optional you may sprinkle a teaspoon of grated cotija cheese over the mussels before serving. Enjoy
  • Note Optional sometimes I have made these mussels with a stick of butter at the end. Instead of adding the last 1/4 cup olive oil I have added the stick of butter to the pot. It does make this mussel soup richer but due to my husband watching his cholesterol. I leave that up to you. It does make a richer tasting dish. Either way it is so good. Enjoy

MUSSELS IN MEXICAN BEER



Mussels in Mexican Beer image

Simple, de-lish and ready in less than 10 minutes, this recipe should be made first in any menu so you and yours can enjoy mouthfuls of mussels while you cook.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, cracked away from skin and crushed
1 small onion, chopped
1 jalapeno, seeded and chopped
A couple pinches salt
2 1/2 dozen mussels, scrubbed and beards removed
1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis
1 (15-ounces) diced tomatoes
2 tablespoons chopped flat-leaf parsley or cilantro, your preference

Steps:

  • In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan.

SPICY MUSSELS WITH MEXICAN SEASONINGS



Spicy Mussels With Mexican Seasonings image

Provided by Florence Fabricant

Categories     dinner, one pot, appetizer, main course

Time 50m

Yield 4 main-course servings; 6 to 8 appetizer servings

Number Of Ingredients 10

4 pounds fresh mussels
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
4 scallions, finely chopped
4 cloves garlic, minced
2 1/2 cups finely chopped fresh ripe tomato
2 jalapeno peppers, seeded and minced
2 cups dry white wine
Juice of 1 lime
2 tablespoons minced fresh coriander

Steps:

  • Scrub and debeard the mussels.
  • In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil. Add the onion, scallions and garlic and saute over low heat until tender.
  • Add the tomatoes and jalapeno peppers and bring to a simmer. Stir in the mussels and add the wine. Return to a simmer, cover and cook over medium heat until the mussels have opened, about 10 minutes.
  • Remove the mussels to individual bowls, discarding any that have not opened. Add the lime juice and coriander to the sauce, pour over the mussels and serve.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 3 grams, Protein 56 grams, SaturatedFat 4 grams, Sodium 1313 milligrams, Sugar 6 grams

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