Mussels with Achiote-Garlic Sauce April 05 2013, 0 Comments

3 servings 

Cook time 10 minutes                            Preparation time 15 minutes

Achiote-Garlic Sauce

¼ c. achiote paste

2Tbl. fresh garlic roasted until lightly brown and chopped fine

½ c. canola oil

½ c. fresh lime juice

¼ c. water

1 pinch salt and black pepper


Place all ingredients in to a blender and blend thoroughly, (around 3 minutes) giving the achiote paste a chance to break down and incorporate into the sauce.

Mussel Preparation

1 ½ lb. mussels

¼ c. diced red onions

¼ c. diced tomatoes

1tsp. cilantro thinly sliced

1Tbl. canola oil

¼ c. water

1tsp. cilantro thinly sliced for presentation


Put the canola oil into the pan and heat on high for 2 minutes. Toss in the red onions, tomatoes, cilantro and sauté for 3 minutes, stirring constantly. Place the mussels into the pan along with the water and cover tightly. Allow the mussels to cook for approximately 3 minutes or until all mussels are open and remove the lid. Add 1 cup of the achiote-garlic sauce and simmer on medium heat until the sauce thickens. The mussels are ready when the sauce coats and stays and the mussels when stirred (does not run off of them to the bottom of the pan). Place mussels into serving bowl and garnish with cilantro reserved for presentation.