Morning Menu – Sautéed Mexican Mussels with Chorizo and Tequila

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PAUL: VERY GOOD.

KATIE: RIGHT, 7:24.

THIS MORNING, YOU PROBABLY WON'T BE GRILLING TODAY, BUT WE ARE GOING TO GO OUT TO THE GRILL RIGHT NOW.

WE ARE COOKING MUSSEL, — MUSSELS, FAMILY-STYLE.

HERE'S NEWS 8'S JIM KEITHLEY WITH THIS WEEKEND'S "MORNING MENU.

" JIM: SHE WAS SO GREAT THE FIRST TIME, WE ARE BACK AGAIN WITH SHANNON BARD.

I BROUGHT THE BLUES.

— BOOZE.

WHAT ARE WE DOING WITH THIS TACKLE — THIS? WE ARE GOING TO USE THIS FOR THE FINISHING TOUCH.

EVERYTHING IS BETTER WITH TEQUILA.

AND WE ARE GOING TO PUT SOME BUTTER IN IT.

THIS IS A REALLY EASY, SIMPLE DISH THAT IS FUN TO MAKE.

IT HAS A LITTLE BIT OF A SPICE TO IT.

AMANDA HAS SOME GARLIC AND SOME FRESH JALAPENOS.

THE SECRET TO THESE MUSSEL S IS WHAT WE ARE GOING TO ADD RIGHT NOW.

THIS IS FRESH CHORIZO.

YOU CAN GET IT AT WHOLE FOODS, YOUR LATIN MARKET.

YOU CAN USE SPANISH CHORIZO , YOU CAN EVEN USE BREAKFAST SAUSAGE.

WHATEVER YOU WANT.

NOW WE ARE GOING TO ADD THE MUST — MUSSELS.

AND A LITTLE WHITE WINE.

NOW WE ARE GOING TO COVER THAT AND LET IT SIMMER FOR ABOUT 5 TO 10 MINUTES.

THEN THEY WILL BE READY TO EAT.

JIM: I THINK YOU FORGOT SOMETHING.

WEIGHT.

A LITTLE MORE WINE.

THERE WE GO, THEY ARE NICE AND FRESH.

MOST OF THEM HAVE OPENED UP.

IF YOU GO THROUGH AND SOME OF THEM HAVEN'T OPENED, GO AHEAD AND DISCARD THOSE.

DON'T TRY TO FORCE THEM.

YOU CAN SEE, ALMOST ALL OF THEM HAVE OPENED UP NICE.

NOW WHAT WE ARE GOING TO DO IS ADD A COUPLE SQUEEZES OF LIME.

AMANDA IS GOING TO SQUEEZE IT OVER EVERYTHING THERE.

AND WHAT GOES GREAT WITH LIME? JIM: TEQUILA.

TEQUILA! WE ARE GOING TO ADD A SPLASH OF TEQUILA.

YOU WANT TO BEGIN FULL WITH TEQUILA NEAR A FLAME BECAUSE THERE IS ALCOHOL AND IT CAN CATCH ON FIRE.

WE ARE GOOD.

THERE WE GO.

PERFECT.

WE ARE GOING TO SHAKE THAT UP A LITTLE BIT.

SOME NICE TOMATOES, NICE AND RICH.

PUT THAT ON THERE.

AND A LITTLE BIT OF CHOPPED CILANTRO.

THERE YOU HAVE IT.

SPICY MEXICAN MUSSELS.

JIM: HERE WE ARE, HAVING A PARTY.

YOU CAN USE A FORK, BUT THAT WOULD TAKE LONGER.

JIM:MMHMM.

IT IS GOOD.

YOU CAN TASTE THE SPICE.

THE SPICE, THE TOMATOES.

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