Mussels with Oaxacan Mole Amarillo
Mole Amarillo makes a light, deliciously spicy sauce for fresh mussels steamed with garlic and ale.
Prep time: 10 min | Cook time: 20 min | Serves: 2-4
1 lbs Fresh Mussels, picked and washed
1 Tablespoon Olive Oil
1/2 Small Red Onion , chopped
2 Cloves Of Garlic, minced
1/4 Cup Lager Or Ale
1 Cup Water
Fresh Cilantro, chopped
Fresh Lime Wedges
Be certain to remove the beards from fresh mussels and rinse in fresh water. Discard any raw mussels that are not tightly closed.
Set a 1-quart sauce pot over medium high heat and add the oil. When the oil shimmers add the onion and garlic, cook for 1 minute then add the mussels. When the mussels begin to sizzle add the wine/beer and cover the pot.
Allow the mussels to steam until they are all open.
While this is happening combine the Oaxacan Mole Amarillo Sauce Starter and water thoroughly.
When the mussels are all open add the mole to the pan. Heat to simmer, stir to coat and add the mussels to a shallow bowl pouring the sauce over.
Serve with chopped cilantro, fresh lime wedges and if desired warm flour tortillas.