For the Mussels:
- 2 pounds fresh mussels, cleaned and debearded
- 1 cup white wine
- 1 cup chicken or vegetable broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1/2 cup Belgian beer
- 2 tablespoons butter
- Salt and black pepper to taste
For the Pico de Gallo Salad:
- 2 cups tomatoes, diced
- 1 cup red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1 cup fresh cilantro, chopped
- 2 tablespoons lime juice
- Salt and black pepper to taste
Instructions:
1. Prepare the Pico de Gallo Salad:
- In a bowl, combine diced tomatoes, chopped red onion, minced jalapeño, and fresh cilantro.
- Drizzle lime juice over the mixture and toss gently.
- Season with salt and black pepper to taste.
- Set aside in the refrigerator to allow the flavors to meld.
2. Cook the Mussels:
- In a large pot, melt butter over medium heat.
- Add chopped onions and minced garlic, sautéing until softened.
- Pour in white wine, chicken or vegetable broth, and Belgian beer. Bring the mixture to a simmer.
3. Add Mussels:
- Add cleaned mussels to the pot, ensuring they are well-distributed.
- Cover the pot and let the mussels steam for 5-7 minutes or until they open.
4. Finish the Dish:
- Gently stir in halved cherry tomatoes and fresh cilantro into the mussels.
- Season with salt and black pepper to taste.
5. Serve:
- Arrange a generous portion of the Pico de Gallo Salad in the center of a serving dish.
- Surround the salad with the Belgian-style mussels, ensuring to showcase the vibrant colors of both dishes.
6. Enjoy:
- Serve immediately, allowing your guests to experience the delightful fusion of Belgian and Mexican flavors.
- Accompany with crusty bread or Belgian frites to soak up the delicious broth.
This harmonious blend of Belgian-style mussels and refreshing Pico de Gallo Salad creates a culinary journey that tantalizes the taste buds, offering a unique experience inspired by both Oostende and Cozumel.
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