Overview

Mussels steamed in Corsendonk Agnus

4 persons | 45 minutes

  • 3 tablespoons vegetable oil

  • 1 large white onion, finely chopped
  • 4 cloves garlic, finely chopped

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 teaspoon chili powder

  • 2 vine-ripe tomatoes, cored and roughly chopped
  • kosher salt
  • freshly ground black pepper

  • 1 Corsendonk Agnus

  • 4 lb mussels, debearded and scrubbed clean(1.8 kg)

  • ¼ cup fresh cilantro leaves, lightly packed, roughly chopped, plus additional whole leaves for serving (10 g)

  • lime wedge, for serving
  • bolillo bread, telera, or cuban sandwich rolls, for serving
  • Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
  • Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
  • Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
  • Pour in the beer and bring to a boil.
  • Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
  • Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
  • Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
  • Enjoy!