Best Chipotle Mussels Recipes

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STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH



Steamed Mussels in Tequila Chipotle Broth image

Provided by Aarón Sánchez

Categories     appetizer

Time 25m

Number Of Ingredients 9

1 tablespoon olive oil
3 cloves garlic, thinly sliced
1/2 red onion, thinly sliced
1/4 cup 1/2-inch diced tomatoes
1 pound Prince Edward Island mussels, cleaned, de-bearded
1/2 cup Silver tequila
2 cups fish or shellfish stock
1 chipotle pepper from a can of chipotle in adobo, finely chopped
1 tablespoon chopped cilantro

Steps:

  • Serving suggestions: toasted bread and lime wedges
  • In a large, hot, saute pan, add 1 tablespoon of oil and heat until it smokes, add the sliced garlic shaking the pan quickly so as not to burn the garlic, cook for approximately 30 seconds. Add the onions and tomatoes and cook for 3 minutes.
  • Add the mussels tossing them in the pan to coat. Remove the pan from the heat and add the tequila and stock. Return the pan to the heat, cover the pan and cook for 5 minutes or until the mussels start to open. Add the chipotle and the cilantro and cook for 3 minutes. Discard any mussels that did not open. Taste and add salt and pepper, to taste.
  • Serve with toasted bread and lime wedges.

STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH



STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH image

Categories     Shellfish

Number Of Ingredients 9

1 tablespoon EVOO
3 garlic cloves, thinly sliced
1/2 red onion thinly sliced
1/4 cup of 1/2 inch diced tomatoes
1 pound mussels
1/2 cup silver tequila
2 cups fish stock
1 chipotle pepper from adobo can, finely chopped
1 tablespoon chopped cilantro

Steps:

  • In a large hot saute pan, add 1 tablespoon of oil and heat until it smokes, add garlic and cook for approximately 30 seconds, shaking/stirring so as not to burn it. Add the onions and tomatoes and cook for 3 minutes. Add the mussels tossing them in the pan to coat. Remove the pan from the heat and add the tequila and stock. Return the pan to the heat, cover, and cook for 5 minutes or until the mussels star to open. Add the chiptle and cilantro and cook for 3 minutes. Discard any mussels that do not open. Taste and add salt and pepper to taste. Serve with toasted bread and lime wedges.

CHIPOTLE MUSSELS



Chipotle Mussels image

I came across this recipe and thought it sounded like a delicious summer appetizer when you're lucky enough to have mussels. Recipe source: Coyote Cafe

Provided by ellie_

Categories     Summer

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 lbs fresh mussels, washed, discarding dead mussels and broken shells (about 50)
3 tablespoons garlic, sliced
2 oranges, zest of, only
4 tablespoons chipotle chiles, pureed
4 cups water
3 tablespoons olive oil
4 tablespoons orange juice
12 sprigs cilantro
1 egg yolk, room temperature (or use egg beaters)
1 cup olive oil
1 tablespoon orange zest, chopped
1 tablespoon lime juice
2 tablespoons cilantro, chopped

Steps:

  • To prepare mussels, wash well and remove beard with paring knife and then place mussels in a large pot with garlic, orange zest, chipotle and water and bring to a boil, cover and let steam for 4-5 minutes. Remove pan from heat and let sit for 5 minutes. Discard any mussels that don't open. Remove mussels and keep covered.
  • Reduce liquid by half and add oil and orange juice.
  • Divide mussels on the half shell (discarding other shell) evenly between soup plates and add broth. Garnish with orange mayonnaise and sprigs of cilantro.
  • To make orange mayonnaise: beat egg yolk until light lemon color and then transfer to blender. Blend yolk while adding oil, a tiny bit at a time, pouring through cover, on low until all the oil is used. Put on high speed until combined. Add remaining ingredients (orange zest - cilantro) and blend. Let stand one hour before serving.

Nutrition Facts : Calories 991.2, Fat 75.4, SaturatedFat 11.2, Cholesterol 174.2, Sodium 1310.2, Carbohydrate 21.9, Fiber 0.6, Sugar 1.7, Protein 55.4

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