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Even if you don't care for shellfish, serve with a side of bread and you'll find the sauce is excellent for dipping .
1/2 cup (1 stick) butter
5 garlic cloves, minced
3/4 cup diced tomatoes
1/2 cup sliced green onions
1/2 cup thinly sliced celery
6 1/4-inch-thick slices jalapeno chili with seeds
1/4 cup tequila
2 tablespoons fresh lime juice
1 1/4 pounds mussels (about 40), scrubbed, debearded
Melt butter in heavy large pot over medium-high heat. Add garlic; saute until fragrant, about 1 minute. Mix in tomatoes, then next 5 ingredients. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open). Using slotted spoon transfer mussels to large bowl. Simmer sauce uncovered until slightly reduced, about 3 minutes. Season with salt and pepper. Pour sauce over mussels and serve.
Bon Appetit, July 2000
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