Mussels - Naughty

By Cooky

Ingredients

• 1 kg bag fresh mussels
• 2 shallots
• 1 small chipolte pepper in adobo sauce drained and seeded
• 2 tablespoons butter
• 1/3 cup tequila
• 1/3 cup whipping cream
• 1/4 teaspoon salt
• 1 tomato
• 2 tablespoons chopped fresh coriander for garnish

Preparation

Step 1

1. Scrub mussels. Pinch any thread clusters at side of muscle and pull to remove. Discard any open muscles. Finely chop shallots.
2. Remove chipolte from sauce and finely chopped 1/2 teaspoon. [Refrigerate or freeze remaining]. Melt butter in a large wide saucepan over medium heat. Add shallots, chipolte, stirring often until soft, about 2 min. 3. Add tequila, cream and salt. Bring to a boil over high heat. Boil, uncovered, stirring occasionally, to thicken, 1 to 2 min.
3. Meanwhile, chop tomato. Stir mussels and tomato into cream. Cover and continue cooking on high, stirring halfway through, until mussels open, about 4 to 6 min. Remove from heat.
4. Discard any unopened mussels.
5. Taste and stir in more chipolte if you wish. Spoon into bowls. Pour sauce over top. Sprinkle with coriander.

Wonderful with crusty bread for dipping.