Spice it Up | PostIndependent.com

Spice it Up

Cilantro chorizo mussels
Susie Jimenez |

This hot dish full of spice and flavor is going to become one of your favorite dishes throughout the winter. You can make this dish with clams too, but mussels are sweet and delicious.


1 lb of mussels

1 cup Spanish chorizo, small diced

1/4 cup white onion, small diced

3 garlic cloves, minced

1 jalapeño, chopped finely

1/4 cup cilantro, chopped finely

2 tablespoons ginger, minced

1 roma tomato, small diced

2 tablespoons olive oil

1 lime, juiced

1/4 cup SilverCoin tequila


In a saucepan, add the olive oil over medium heat with white onion, garlic, ginger and jalapeño.

Turn up the heat to medium high heat and add chorizo, tomatoes and mussels, and cook for five minutes.

Deglaze with SilverCoin tequila and cover for roughly five minutes or until the mussels have all opened up.

Fold in the cilantro and add lime juice.

Serve in a bowl with baguette slices.

Side Note: If the mussels are opened, that means they are not good. Toss the opened ones, and only keep the closed ones.

Susie Jimenez was the runner-up from season 7 of “Food Network Star” and owns a catering company in the Roaring Fork Valley. Her recipes appear every first Friday in Scene. She can be reached at susiespiceitup@gmail.com or 970-948-4096.

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