Mexican Steamed Mussels Over Polenta

5m
Prep Time
25m
Cook Time
30m
Ready In


"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."

Original is 4 servings
  • SAUCE
  • Garnish:

Nutritional

  • 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

Step by Step Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Make sure to use Mexican chorizo for this recipe, as it is the soft, uncooked variety.
  • For the tomatoes, use only 1 1/2 to 2 cans of diced tomatoes, drained, with only a small amount of liquid.

  • Instead of chorizo, use Italian sausage to reduce the spiciness and add a slightly sweeter flavor. The benefit of this substitution is that it makes the dish more accessible to those who don't appreciate spicy dishes.
  • Instead of polenta, use quinoa for a gluten-free option. The benefit of this substitution is that it adds more protein to the dish and makes it more suitable for those who can't eat gluten.

Vegetarian Variation Substitute the chorizo with crumbled firm tofu, and replace the chicken broth with vegetable broth.


Mexican Variation Substitute the chorizo with Mexican chorizo, and replace the chicken broth with beef broth.


Spanish Rice - This classic side dish is the perfect accompaniment to the Mexican Steamed Mussels Over Polenta. The subtle flavors of the rice balance the spiciness of the mussels and the richness of the polenta. Plus, it's easy to make and adds a great texture to the meal.


Grilled Corn Salad: This fresh and flavorful side dish is the perfect complement to the Mexican Steamed Mussels Over Polenta. The sweetness of the corn and the crunch of the vegetables balance the spiciness of the mussels and the richness of the polenta. Plus, it's easy to make and adds a great pop of color to the meal.




FAQ

Q: How long do I cook the mussels for?

A: Cook the mussels for 8-10 minutes on medium heat, until they open. If the mussels do not open, discard them as they are not safe to eat.



Q: How do I prepare the mussels before cooking?

A: Give the mussels a good rinse in cold water and remove any beards or debris. Discard any that are open or cracked.

1 Reviews

MsPia

This is one amazing recipe. Delicious, full of flavor. Loved it!

5.0

review by:
(16 Sep 2014)

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Fun facts:

The Mexican chorizo used in this recipe is one of the most popular ingredients in Mexican cuisine and is believed to have been introduced to the country by Spanish explorers.

This dish was popularized by celebrity chef, Rick Bayless, who has been featured on the Food Network and is known for his Mexican-inspired dishes.