I know so many people whose motto is "I don't eat anything that comes from the sea." Then there are people who will eat fish but not shellfish, and those who will eat fish and shellfish, but NOT mussels! That's okay; more for me.
A couple of weeks ago I posted a picture of rice with mussels that my sister made. My daughter did not eat with us that day, so I decided to make her a different version of mejillones enchilados con arroz amarillo (mussles in a spicy red sauce and yellow rice).
2 lbs of mussels (I used pre-cooked frozen mussels, fresh is better of course)
1 medium size onion, chopped
3-4 cloves garlic, pressed
8 oz canned stewed tomatoes
dash of hot sauce
dash of Worchestershire sauce
dash of soy sauce
1 bay leaf
1/2 cup white wine
olive oil
salt to taste
parsley for garnish
If using fresh mussles discard any with open or broken shells. Scrub the mussels with a stiff brush, debeard and rinse under cold water.
Coat a pot with olive oil and saute your onions and garlic. Add your stewed tomatoes, hot sauce, Worchestershire sauce, soy sauce, bay leaf and wine and salt and let simmer for the flavors to meld. Add your mussels and cook until they open carefully spooning the sauce over them as they cook. Turn off the heat cover and let sit for a while so the mussels absorb the flavor of the sauce. Serve over a bed of yellow rice.
Note: If you don't eat mussels you can substitute shrimp, crab, lobster or any other shellfish for this recipe.
