INGREDIENTS
- 1/4 cup olive oil
- 2 cups Salsa Mexicana (aka pico de gallo) made without lime juice
- 1 12-ounce Mexican beer Mexican beer (I like one that is either very light and crisp like Tecate or one that is rich and malty like Modelo Negra—nothing with a lot of hops)
- 2 pounds (40 to 50 medium) mussels, scrubbed, “beards” pulled off
- Salt
- A couple limes, cut into wedges
INSTRUCTIONS
Cook the mussels. In a large (about 8-quart) pot, heat the olive oil over high. When hot, add the salsa all at once and stir, until all liquid evaporates and the mixture begins to brown (6-8 minutes). Add the beer, bring to a boil, then add the mussels. Cover the pot and let cook/steam, shaking and stirring the pot after a minute, until the mussels open, about 5 minutes. Use tongs or a slotted spoon to transfer the mussels to a serving bowl (discard any that haven’t opened), leaving the pot on the heat. Taste the broth and season with salt, usually a generous ½ teaspoon. Pour the broth over the mussels, sprinkle with a little extra cilantro and serve with lime wedges and crusty bread to dip into the broth.
