Monday, May 17, 2010

Beer-Steamed Mussels with Cilantro


Recent news has come from the University of California that beer is good for your bones. That being said, my bones should be rock solid. It appears that brews with more malted barley and hops, such as, pale ales, are rich in dietary silicon, a mineral important for maintaining bone density.

Another food with benefits is mussels, with a boat load of iron and B-12. Mussels are a great food for entertaining. They require just a few ingredients, very little prep and are a quick turn-around. One of my favorite ways to prepare these sea treats is to combine bone-building-beer and cilantro. So why deprive your guests of strong bones and B-12? Put those mussels in the stock pot immediately.

Beer-Steamed Mussels with Cilantro

Serves: 4

1 tablespoon olive oil
2 cloves garlic, minced
1-2 jalapeño chilies, seeded and minced
1 cup (8 ounces) light Mexican beer, such as Corona, Pacifico or Modelo Especial
1⁄4 cup (2 ounces) tequila
3 pounds mussels, scrubbed and debearded
3 tablespoons chopped fresh cilantro (fresh coriander)
Lime wedges

1. In a deep pot with a tight-fitting lid, over medium-high heat, warm the olive oil. Add the garlic and chili(es) and sauté until soft, about 3 minutes. Add the beer and tequila and bring the liquid to a boil. Add the mussels, discarding any that fail to close to the touch. Cover and return the liquid to a boil. Cook until the mussels open, 4-5 minutes. Remove the pot from the heat and, using a slotted spoon, divide the cooked mussels among warmed wide, shallow bowls, discarding any mussels that failed to open. Spoon the broth remaining in the pot into the bowls.

2. Sprinkle some of the cilantro over each serving, dividing it evenly. Serve with the lime wedges, squeezing a few over the mussels.

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