📍 Where this dish comes from: Veracruz · Fort of San Juan de Ulúa
Discover the history of this region →
Discover the history of this region →
Servings: 2 servings
Calories: 360kcal
Ingredients
- 2 lb live mussels scrubbed & de-bearded; sub: clams or large shrimp
- 3 tbsp unsalted butter sub: ghee or olive oil
- 1 medium jalapeño minced; sub: serrano for hotter, poblano for milder
- 3 cloves garlic minced; sub: 1/2 tsp garlic powder
- 1/2 cup seafood stock or dry white wine no-sugar; sub: chicken broth with 1 tsp fish sauce
- 1/2 tsp lime zest sub: lemon zest
- 1 tbsp lime juice sub: lemon juice
- 2 tbsp fresh cilantro chopped; sub: Italian parsley
- Sea salt & cracked pepper to taste
Instructions
- Sauté aromatics: In a wide pot over medium, melt butter until foamy. Add jalapeño and garlic; cook 30 sec until fragrant.
- Steam mussels: Pour in stock and lime zest; bring to a lively simmer. Tip in mussels, cover, and steam 4–5 min, shaking once, until shells pop open.
- Finish broth: Uncover; discard any unopened mussels. Stir lime juice and a pinch of salt & pepper into the buttery broth.
- Serve: Ladle mussels and broth into warm bowls. Shower with cilantro.
Nutrition
Serving: 1serving | Calories: 360kcal | Protein: 32g | Fat: 24g | Fiber: 1g
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About This Dish
Plump black-shelled mussels pop open in a flash, releasing briny liquor that melds with sizzling butter, minced jalapeño, and garlic for a broth you’ll want to drink straight from the pot.
Health Benefits
- Mussels deliver lean, complete protein plus vitamin B-12 and iron.
- Butter provides the fat that makes this broth rich and satisfying.
Pairs Well With
- Chayote “Noodle” Ensalada
- Chorizo & Mushroom Sauté