Spicy Southwestern Mussels

Spicy Southwestern Mussels

4 pounds Penn Cove mussels or Mediterranean mussels
1/4 cup extra-virgin olive oil
1/2 cup chopped . Roma tomatoes
1/2 cup chopped .green onions
2 tablespoons chopped garlic
1 tablespoon crushed red pepper flakes
2 tablespoons chopped fresh cilantro
Juice of 1/2 lemon
1 12-ounce bottle of beer (your choice)

Crusty bread, for serving

Rinse mussels under cold running water. Discard any mussels that do not try to stay closed after the shell is squeezed shut, have broken shells, or have an ”off” odor.

Heat oil in a large skillet over medium heat. Add tomatoes, green onions, garlic and red pepper; sauté briefly. Add mussels, cilantro, lemonjuice and beer. Cover and turn the heat to high. Steam
for 5-7 minutes, or until the mussels are all open and the meats are no longer translucent. Discard any that do not open.

Spoon the mussels into serving bowls and ladle the sauce over the top. Serve immediately.
Accompany with bread and cold ale. Makes 8-16
appetizer servings or4-6 entree servings.

Tip: Store uncooked mussels in the refrigerator, covered with ice or a damp cloth. Drain any liquid from the container daily.