Mussels are steamed with salsa roja: a spicy and earthy red chile sauce. The mussels are topped off with red serrano peppers and cilantro. Serve with toasted baguette to soak up all the broth.
Salsa Roja also makes a lovely accompaniment to charred meats and vegetables- especially nice with Carne Asada Tacos. Can be made in advance.
Salsa Roja Mussels
1 lb. PEI mussels, scrubbed
4 T unsalted butter
4 T salsa roja
cilantro, thinly sliced red serrano peppers, toasted or warmed breads for serving
Set a large enamel coated cast iron pan on medium-high heat, add butter. One butter has melted, add salsa roja and cook for about 30 seconds, until sauce becomes fragrant. Add mussels to pan and cover. Cook mussels just until they have opened, about 4-5 minutes. Pour mussels and their sauce into a large serving bowl, or smaller individual bowls. Garnish with cilantro and serranos. Serve alongside warmed bread for broth.
cocktail: Prickly Prick
beer: Mexican lager. Clean, crisp, and chuggable. A touch of sweetness from the breadiness of the malt, while the carbonation cleanses the palate. Some beers to look for: 21st Amendment El Sully, Melvin HeyZeus, Flying Dog Numero Uno, Modelo, or Pacifico.