I've been watching a good number of Rick Bayless Mexican cooking videos lately. The one posted today looked interesting and since I hadn't really contemplated what to make for supper a quick run to Market Basket for ingredients was made around 4 pm.
This is his Mussels a la Mexicana recipe
I picked up
Tomatoes
Poblano Chilis
Jalapeno
White Onion
Cilantro
2 lbs of Mussels
French bread
I diced up the Tomatoes, Poblanos, Jalapenos and White Onion, also adding Cilantro. As the video recommends, wing it as far as amounts. Right up my alley. It's essentially the ingredients for Pico de Gallo. Sprinkle liberally with kosher salt but don't use lime -
Mix it up, let the salt draw out some moisture -
Meanwhile, I decided to make use of the Bubba Keg which I haven't used in quite some time. I heated the Lodge Dutch oven and since I had some Kielbasa in the fridge, well there goes any Mexican authenticity... :mrgreen: Linguica or Chorizo would be more appropriate. So it goes -
Heat some EVOO in the Dutch oven and cook the salsa -
I added too much liquid, had to pour some out to get the veggies to eventually brown, which they sort of did -
There, that's better -
No Mexican beer on hand, nor did I have any clam juice which I would normally use in a seafood stew, so Sam Adams Summer Ale will have to do. I used two bottles -
Add the veggie liquid I poured off and the Mussels and Kielbasa -
Cover with a lid and steam til the mussels open -
Time to eat! Garnish with Cilantro, serve with some French bread and another Sammie -
As good as it looks! This was outstanding. Some nice heat due to the Poblanos and Jalapenos but not an incredible amount. Great flavors and it will use up a lot of French bread dipping into the broth! :-D
A tip of my hat to Rick Bayless for the recipe. It couldn't have been more timely.
As always, thanks for following along on tonite's dinner. And definitely give this a try yourself. It was incredibly easy to make and unbelievably delicious.
Regards,
-lunchman
This is his Mussels a la Mexicana recipe
I picked up
Tomatoes
Poblano Chilis
Jalapeno
White Onion
Cilantro
2 lbs of Mussels
French bread
I diced up the Tomatoes, Poblanos, Jalapenos and White Onion, also adding Cilantro. As the video recommends, wing it as far as amounts. Right up my alley. It's essentially the ingredients for Pico de Gallo. Sprinkle liberally with kosher salt but don't use lime -
Mix it up, let the salt draw out some moisture -
Meanwhile, I decided to make use of the Bubba Keg which I haven't used in quite some time. I heated the Lodge Dutch oven and since I had some Kielbasa in the fridge, well there goes any Mexican authenticity... :mrgreen: Linguica or Chorizo would be more appropriate. So it goes -
Heat some EVOO in the Dutch oven and cook the salsa -
I added too much liquid, had to pour some out to get the veggies to eventually brown, which they sort of did -
There, that's better -
No Mexican beer on hand, nor did I have any clam juice which I would normally use in a seafood stew, so Sam Adams Summer Ale will have to do. I used two bottles -
Add the veggie liquid I poured off and the Mussels and Kielbasa -
Cover with a lid and steam til the mussels open -
Time to eat! Garnish with Cilantro, serve with some French bread and another Sammie -
As good as it looks! This was outstanding. Some nice heat due to the Poblanos and Jalapenos but not an incredible amount. Great flavors and it will use up a lot of French bread dipping into the broth! :-D
A tip of my hat to Rick Bayless for the recipe. It couldn't have been more timely.
As always, thanks for following along on tonite's dinner. And definitely give this a try yourself. It was incredibly easy to make and unbelievably delicious.
Regards,
-lunchman
