Baked Jalapeno Mussels with Tomatoes and Garlic
2 servings
30 minutes
Baked mussels with jalapeño, tomatoes, and garlic are a vibrant embodiment of Mexican cuisine that combines oceanic and spicy flavors. This dish likely originated in the coastal areas of Mexico where fresh seafood was complemented by traditional spices. The juiciness of the mussels, the tanginess of the tomatoes, and the heat of Tabasco create a harmony of taste while garlic adds zest. Baking reveals the depth of aroma, making the texture tender yet slightly roasted. This dish is perfect as a hot appetizer for festive tables or special gatherings, and its rich spicy flavor pairs wonderfully with cool white wine or a refreshing cocktail.
1
Wash the mussels in half shells under cold water, dry them on a towel, and place them on a baking sheet one by one. Frozen mussels need to be thawed beforehand.
- Mussels in the shell: 20 pieces
2
Slice the tomatoes into thin rounds, the garlic into petals, according to the number of mussels. On each mussel, place a tomato, garlic, a drop of green Tabasco sauce, and a small piece of butter. Sprinkle with dried basil, salt, and pepper to taste.
- Tomatoes: 2 pieces
- Garlic: 1 clove
- Green jalapeno pepper sauce: 10 ml
- Butter: 20 g
- Dried basil: pinch
- Salt: to taste
- Ground red pepper: to taste
3
Bake in the upper third of the oven for 20-25 minutes at 200 degrees.
