This is a great recipe to feed a crowd for a relatively inexpensive price. Top with our Cilantro Lime Cream Sauce. Be sure to get a couple of fresh baguettes to sop up the juice!
Ingredients
4 lb. fresh mussels, rinsed
2 cups poblano peppers, diced
2 cups purple onion, chopped
1 - 28 oz. can whole San Marzano tomatoes
1/4 cup extra virgin olive oil
1/4 cup cilantro leaves
2 tablespoons fresh garlic, chopped
2 teaspoons pink Himalayan salt
1 teaspoon black pepper
1 bottle of good beer of your choice
Don’t forget a good crusty baguette or two
Directions
In a large Dutch oven heat olive oil on medium heat, add peppers, onion and garlic. Saute until tender, about 5 minutes. Remove tomatoes from can and hand crush them into a bowl.Pour into Dutch oven, add salt and pepper. Bring temperature up to high and add beer. Add mussels, bring to a boil, put lid on pot and lower temperature to a medium boil. Cook mussels about 7 to 10 minutes until they all are open. Remove from heat. Add cilantro leaves and drizzle with Cilantro Lime Cream Sauce. Serve in bowls and dip bread in the broth. Serves 4 as a main course. Enjoy!