2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, cracked away from skin and crushed 1 small onion, chopped 1 jalapeno, seeded and chopped A couple pinches salt 2 1/2 dozen mussels, scrubbed and beards removed 1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis 1 (15-ounces) diced tomatoes 2 tablespoons chopped flat-leaf parsley or cilantro, your preference In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan.
