Roasted Tomato and Beer Steamed Mussels

By mahto

Ingredients

• 3 to 4 3 to 4 4 pounds fresh mussels
• 1 1 1 jar (16 ounces)Roasted Tomato Salsa
• 3/4 3/4 3/4 cup Negra Modelo beer
• 3 1/2 3 1/2 1/2 cups fish broth, chicken broth or bottled clam juice
• 1 1 to 1 teaspoon salt, or to taste
• Chopped fresh cilantro for garnish
• Chopped fresh jalapeno for garnish
• Crusty bread for serving
• Spicy Red Chile Mayo for serving, see recipe
• 1/2 1/2 1/2 cup mayonnaise
• ##1 tablespoon Red Chile Hot Sauce
• ##1 teaspoon grated fresh lemon zest
• ##1/8 teaspoon salt
• 1 1. 1. Mix all ingredients in small bowl. Add more salt if needed.

Details

Servings 4
Adapted from fronterafiesta.com

Preparation

Step 1

1.Brush mussel shells clean under cold water. Snip off any of the stringy “beard” that protrudes from the shells. Drain in a colander. Tap mussels to be sure they close tightly. Discard any mussels that do not close when tapped.
2.Heat 2 tablespoons oil in a medium-large (4 to 6 quart) heavy pot, such as a Dutch oven, over medium-high heat. Add the Salsa and cook, stirring, until rapidly boiling, about 2 minutes. Stir in beer and broth. Heat to a boil, then taste and add salt to taste.
3.Just before serving, add the mussels to the pan. Reduce the heat to medium and cover tightly. Cook until the mussels begin to open, usually about 5 minutes.
4.Sprinkle with cilantro and jalapeno. Serve with crusty bread and spicy mayo.