Mexican Steamed Mussels Over Polenta

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"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 recipe yields 4 servings
  • Garnish:


  • 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 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 & Variations

No special items needed.



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

review by:
(16 Sep 2014)