Mucho Mussels
SERVES 2
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- 2 pounds mussels, rinsed, scrubbed and de-bearded
- 2 tablespoons olive oil
- 1/4 cup bacon, chopped
- 2 tablespoons shallots, finely minced
- 1 tablespoon garlic, finely minced
- 1/2 cup tomatoes, diced
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter
- 1 teaspoon Cholula® Chili Garlic Hot Sauce
- 1 tablespoon cilantro, chopped
- salt and pepper to taste
- 2 thick slices of a crusty, country white bread, toasted
- lemon wedges
- 1Heat olive oil in a large pot over medium heat. Add bacon and cook until just cooked through. Do not crisp.
- 2Add shallots and garlic and sauté very quickly, about 20 seconds.
- 3Add tomatoes and sauté lightly, about 1 minute.
- 4Add white wine, butter, Cholula Chili Garlic cilantro and mussels.
- 5Season with salt and pepper. Cover and steam until mussels open, about 3 – 7 minutes.
- 6Distribute mussels with the broth into large bowls and serve bread and lemon wedges.
