Lemon Chipotle Mussels

• Seafood

  • 1 lb Mussels, fresh

• Produce

  • 1/2 tsp Chipotle chili, powder
  • 1/2 cup Cilantro, fresh
  • 3 cloves Garlic
  • 1/2 Lemon, wedges
  • 1/2 Yellow onion, small

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 Bread, fresh

• Beer, Wine & Liquor

  • 1 1/2 cups White wine

Found on lifeasastrawberry.com

Description

Ingredients

• 1 lb. fresh mussels
• 2 Tbsp. extra virgin olive oil
• ½ small yellow onion, diced
• 3 cloves garlic, minced
• salt and pepper to taste
• ½ tsp. chipotle chili powder
• ½ lemon, cut into wedges
• 1.5 cups white wine (I used chardonnay)
• ½ cup fresh cilantro, chopped
• Fresh bread, for dipping. (I like a crusty french loaf or sourdough, yummmmm)

Directions

• Clean and scrub mussels. Toss out any that are open. Set cleaned mussels aside.
• In a large skillet (make sure it has a tight-fitting lid), heat oil over medium-high heat.
• Add onion and garlic to oil and sauté until onion is translucent, about three minutes.
• Add salt and pepper to taste.
• Add chipotle chili powder to onion mixture and stir to combine.
• Squeeze juice from lemon wedges into pan, and then toss the wedges right into the pan with the onions.
• Add white wine to pan and deglaze.
• Add mussels to pan and cover with the lid. Cook 5-7 minutes until all mussels have opened.
• Throw out any mussels that are unopened.
• Add chopped cilantro to mussels and stir to combine.
• Pour cooked mussels and remaining cooking liquid (thats the good stuff, mmmm) into a large bowl and serve immediately with lots of bread for soaking up the liquid.