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MUSSELS WITH TOMATOES, JALAPENO AND TEQU

List of Ingredients




MUSSELS WITH TOMATOES, JALAPENO AND TEQUILA



"While in Sarnia, Ontario, on business, I stayed at the Village Inn and had dinner at its restaurant, Monet´s Table," says Melanie Cooke of Calgary, Alberta. "I thought I was being adventurous when I ordered the mussel appetizer my first night there. Obviously I´d lost my sense of adventure when I went back the second night and ordered it again."

1/2 cup (1 stick) butter
5 garlic cloves, minced
3/4 cup diced tomatoes
1/2 cup sliced green onions
1/2 cup thinly sliced celery
6 1/4-inch-thick slices jalapeño chili with seeds
1/4 cup tequila
2 tablespoons fresh lime juice
1 1/4 pounds mussels (about 40), scrubbed, debearded
Melt butter in heavy large pot over medium-high heat. Add garlic; sauté until fragrant, about 1 minute. Mix in tomatoes, then next 5 ingredients. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open). Using slotted spoon, transfer mussels to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over mussels and serve.
Makes 4 appetizer servings


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