Michelada Mussels with Burst Cherry Tomatoes
These Michelada Mussels are steamed in a light and spicy tomato beer sauce inspired by the popular Mexican beer cocktail.
Equipment
- A Large Pot
- Steaming basket
Ingredients
- 900g (2 lbs) mussels
- 2 tbsp olive oil
- 3 shallots halved and sliced thin
- ½ tsp kosher salt
- 3 cloves garlic peeled and sliced thin
- 1 pint cherry tomatoes
- 1 (355ml, 12 fl oz.) can blonde ale or lager
- ¼ cup hot sauce I used Valentina
- 1 lime juiced
- 2 tbsp Tajín***
- Fresh cilantro for sprinkling
- 1 loaf crusty bread for serving
Instructions
- Place the mussels in a colander and rinse under cold water. Debeard the mussels and pick out any that are slightly open. Rap the slightly open mussels lightly on the sink to see if they close. If they don't close, discard them.900g (2 lbs) mussels
- Set the mussels aside and pour the olive oil into a large pot. Heat over medium until shimmering. Reduce the heat to low and add the shallots and salt. Sweat the shallots until translucent. Stir in the garlic and sauté until fragrant, about 30 seconds more.2 tbsp olive oil, 3 shallots, ½ tsp kosher salt, 3 cloves garlic
- Add the tomatoes to the pot and cook until they begin to sear - about 5 minutes. Press a few with the back of the spoon to release some juices. Continue to cook for 10 minutes more or until a loose tomato sauce begins to form. Pour in the beer and bring the mixture to a boil, before reducing to a spirited simmer.1 pint cherry tomatoes, 1 (355ml, 12 fl oz.) can blonde ale or lager
- Place the mussels in a steaming basket and place a lid on top. Fit the basket over the mouth of the pot and steam the mussels for 6-7 minutes or until the mussels open. **** If any mussels didn't open, discard them.900g (2 lbs) mussels
- Transfer the mussels to a large bowl and briefly set them aside. Stir the hot sauce and lime juice into the mussel steaming liquid and spoon it over the mussels. Garnish the mussels with Tajín and cilantro and serve immediately with a loaf of crusty bread for mopping up the sauce.¼ cup hot sauce, 1 lime, 2 tbsp Tajín***, Fresh cilantro, 1 loaf crusty bread
Notes
** This is a nice to have item but it's not crucial, you can simply steam the mussels in the pot along with the sauce, provided your pot is large enough.
***If you can't find Tajín, cajun seasoning, gochugaru, cayenne, or Aleppo pepper flakes will work in a pinch. Add a little lime zest for a slightly closer approximation.
**** If you don't have a steaming basket, you can add the mussels directly to the pot and fish them out later using a slotted spoon, so you can finish the sauce. You might need an extra-large pot for this. Or you can work in batches.