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mussels latino style/mejillones al latino

(1 rating)
Recipe by
Juliann Esquivel
Florida City, FL

One day while fishing on the gettys in New Jesrsey, "Sandy Hook", I dropped my fishing spoon. When I went to pull it out of the rocks there to my surprise where strings of beautiful large black mussels. They looked like huge grapes. My husband ripped out about four large strings and we took them home I cleaned them and made a sauce threw them in covered and steamed them. They opened up and let out their broth turning my sauce into a rich soup. I served with crusty Cuban toast and the rest is history. That was about 35 years ago. They have been a family favorite ever since. I now buy them at the fish market or at the seafood dept. at my local supermarket. Either way enjoy my Mejillones al Latino. Buen Appetito

(1 rating)
yield serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For mussels latino style/mejillones al latino

  • 1/4 c
    virgin olive oil
  • 1 lg
    sweet vidalia or texas sweet onion sliced thin
  • 1 lg
    sweet bell pepper sliced
  • 5 lg
    cloves of fresh garlic smashed or put through a garlic press
  • 1/2 c
    good white table wine (not cooking wine)
  • 1/4 c
    fresh diced cilantro
  • 1/4 c
    fresh diced curly parsley
  • 1 lg
    can (28 ounces) petite diced tomatoes
  • 3 or 4 lb
    cleaned black mussels
  • 1 lg
    bay leaf
  • 1 lg
    jalapeno, seeded and veins removed and diced
  • 1/2 tsp
    dried mexican oregano if possible
  • 1/2 tsp
    black pepper
  • 2 tsp
    sea salt
  • 1/2 tsp
    old bay seasoning
  • 2 sm
    packets sazo goya with culantro and achiote
  • 1 lg
    bagette of crusty french bread or crusty cuban or italian bread, sliced heated
  • 2 lg
    limes sliced
  • 1/4 c
    olive oil, extra virgin, to add at the end
  • 1 c
    grated cotija cheese or parmesan. optional

How To Make mussels latino style/mejillones al latino

  • 1
    In a large deep heavy pot heat the oil until just shimmering, add smashed garlic, onions green pepper, cilantro, parsley, and jalapeno and saute until veggies start to get limp.
  • 2
    Next add the wine and continue to saute for about a minute then add the tomatoes, Saute again for another minute. Now add all of the seasonings, bay leaf, oregano, salt and pepper, Goya sazon packets, Old Bay, and continue to saute.
  • 3
    Now add the mussels to this sauce. pour the last 1/4 cup olive oil over everything mix with a large spoon and cover. Let steam for about 15/20 minutes. minutes
  • 4
    While mussels are cooking in the sauce have the oven heated and slice your bread at an angle toast in the oven about 10 minutes until golden. Pull out and butter the toast. Keep warm until serving
  • 5
    Uncover mussels they should all be open. Serve in bowls with the broth they have given up and serve with a slice of the toast and a slice of lime. Optional you may sprinkle a teaspoon of grated cotija cheese over the mussels before serving. Enjoy
  • 6
    Note Optional sometimes I have made these mussels with a stick of butter at the end. Instead of adding the last 1/4 cup olive oil I have added the stick of butter to the pot. It does make this mussel soup richer but due to my husband watching his cholesterol. I leave that up to you. It does make a richer tasting dish. Either way it is so good. Enjoy