Mejillones A La Diabla Recipe
Mussels in Tomato Sauce with Espadín Agave Mezcal. Flambéed at your table. Mild Spice
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Ingredients
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Mussels and Sauce
Method
Preparation
- 1
Prepare the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
- 2
Cook the Base
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
- 3
Add Sauce Ingredients
Stir in the tomato sauce, cayenne pepper, smoked paprika, salt, and black pepper. Let the mixture simmer for about 5 minutes to meld the flavors.
- 4
Cook the Mussels
Add the cleaned mussels to the skillet, cover, and cook for about 5-7 minutes or until the mussels open up. Discard any that do not open.
- 5
Flambé with Mezcal
Carefully add the espadín agave mezcal to the skillet. Using a long lighter or match, flambé the mezcal by igniting it. Allow the flames to subside as the alcohol burns off.
- 6