Sautéed Mexican Mussels with Chorizo and Tequila “Mejillones Con Tequila”
When I first began developing a recipe for Mexican Mussels, I spoke with my restaurant partner, Sergio Ramos who was born and raised in Mexico and asked him about the way he would eat mussels growing up. His response – “We would simply pick them up off of the beach and eat them raw.”
While I appreciate that approach, I don’t recommend it and have since developed a rustic recipe full of traditional Mexican flavors. I think Sergio now approves and likes my adaptation of Mexican Mussels much better than his version growing up as mine incorporates two of his favorite things…. Chorizo and Tequila.
Serve this dish with warm tortillas or grilled crusty bread as you won’t want to waste one single drop of the rich broth.
Yield: 2 Large Dinner Portions or 4 appetizer Portions
Time: 25 Minutes
3 TBS / 45mL Olive Oil
8 oz / 226g Mexican Chorizo, Casings Removed
1 TBS / 946g Shallot, Minced
3 Each/ 9g Garlic Cloves, Thinly Sliced
2 tsp / 7g Fresh Jalapeño Pepper, Finely Chopped
1.5 Cups / 360mL Dry White Wine
4 Each / 512g Roma Tomatoes, Diced
2 lb. / 907g Mussels, Scrubbed and De-Bearded
1 tsp / 5g Salt
1/3 Cup /13g Fresh Cilantro Leaves, Coarsely Chopped
½ cup / 120mL Good Quality Silver Tequila (I prefer Herradura Blanco)
Heat the olive oil in a heavy bottom sauté pan over medium high heat. Once the oil is shimmering but not smoking, add the chorizo to the pan and cook for approximately 5 minutes, stirring often, until the sausage is thoroughly cooked through.
Remove the chorizo from the pan and pat dry with a paper towel to remove all excess oil.
Pour off and discard the excess fat from pan, leaving approximately 1 tablespoon of chorizo fat in the pan.
Add the minced shallot to the sauté pan and cook for about 3 minutes, stirring occasionally, until the shallot is soft. Add the sliced garlic and diced jalapeño to the pan and cook an additional 3 minutes, stirring occasionally until both are cooked through.
Keep the sauté pan on medium high heat and return the chorizo to the pan. Stir in the wine and tomatoes and then mussels. Sprinkle 1 teaspoon / 5g of salt over the mixture and bring to a boil.
Once the mixture has reached a boil, cover the sauté pan with aluminum foil or a heavy lid and cook covered for approximately 8-10 minutes until the majority of the mussels have opened.
Remove the pan from the heat and discard of any unopened mussels. Spoon the mussels and broth into serving bowls and sprinkle with chopped cilantro and top with 4oz of quality silver tequila.
Serve with crusty bread or fresh corn tortillas.