Mexican Steamed Mussels Over Polenta
November 14, 2013
Categories: Dinner, Main Dish, Shellfish, Mussels, Grains, Fruit, Tomato, Mexican, North American, Southwest, 5-Minute Prep, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Entertaining, Game/Sports Day, Sunday Dinner, Winter, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Alcohol, Canned Tomatoes, Spicy more
"One of my favorite dishes. Spicy and full of flavor. Now, normally, serve 1 lb of mussels per person; however, with the chorizo and polenta, 3 lbs will normally serve 4 people. Especially, if you add some bread, and a side salad. The entire dinner is very quick cooking; and, is perfect for a weeknight dinner, weekend, or to entertain with."
- Serving Size: 1 (693.7 g)
- Calories 709.6
- Total Fat - 36.1 g
- Saturated Fat - 13.5 g
- Cholesterol - 171.1 mg
- Sodium - 1991.8 mg
- Total Carbohydrate - 28.2 g
- Dietary Fiber - 2.5 g
- Sugars - 5 g
- Protein - 60.6 g
- Calcium - 136.1 mg
- Iron - 15.2 mg
- Vitamin C - 51.9 mg
- Thiamin - 1 mg
Mussels ... First, a note about mussels. Nowadays, most mussels you purchase; whether it be from a fish market, or grocery store; are well cleaned well. There is a small beard on the mussel which needs to be removed; but, most mussels commercially sold, are ready to cook. I do like to rinse them in a bowl of cold water; and, make sure to 'swish' them around to get any sand or grit out. Rinse a few times to ensure that they are clean. Then, it is very important to make sure that the mussels are tightly closed. If they aren't, tap a knife or back of a spoon on the shell to see if they close; if they don't, they are dead - and unhealthy to eat. So, toss them out.
Chorizo ... First, there are 2 types of Chorizo. Spanish which is smoked and is hard. Mexican is the soft uncooked chorizo. Please make sure you have the right chorizo for this recipe.
Then, in a large saute pan, add 1/2 tablespoon of the butter and the chorizo, and saute 4-5 minutes until golden brown on medium low heat. Make sure to break it up as it cooks. Then, using a slotted spoon, remove the chorizo to a bowl as you prepare the vegetable base. Keep 1 tablespoon of the drippings from the cooking the chorizo - discard the rest.
Vegetables ... In that same pan with 1 tablespoon of the drippings, and the remaining butter; and bring to medium heat. Then, add the garlic, jalapenos, and onions and saute for 2-3 minutes, stirring often, you DO NOT want the garlic to burn. Add the tomatoes, beer, broth, lime juice, and return the chorizo back to the pan. Simmer uncovered for 2 minutes. Note: For the tomatoes, I don't mind a little of the juice/liquid in the broth, just not all the liquid from the can.
Mussels ... Add the mussels to the pot, and bring to medium high heat, just under a boil. Reduce to medium heat, cover, and cook about 8-10 minutes until the mussels open. IMPORTANT: If the mussels do not open, DO NOT eat. They were basically dead before they were cooked, and therefore, not safe to eat.
Finish and Serve ... Stir in half of the cilantro; then, transfer the mussels to a serving dish. Finish with the remaining cilantro, lime zest, and cotija cheese.
Polenta and Serve ... As the mussels cook, prepare the polenta. I often use a quick cooking polenta, which makes this a very easy and quick dinner. Prepare the polenta according to package directions. And, for the bread; a simple baguette, just torn is what I like. It's a rustic dish, so this is how I like to serve it. Add a couple of spoons of the polenta to a shallow bowl, and top with plenty of the mussels and sauce. I always have a little extra cheese on the side for those who like to add a bit more. Serve with a 'chunk' of the bread, so everyone can soak up that good sauce. Add a salad on the side, for a delicious, and decadent dinner. ENJOY!
Tips & Variations
No special items needed.