Spicy Mussels With Mexican Seasonings

• 4 pounds fresh mussels
• 1/4 cup extra-virgin olive oil
• 1 medium onion, finely chopped
• 4 scallions, finely chopped
• 4 cloves garlic, minced
• 2 1/2 cups finely chopped fresh ripe tomato
• 2 jalapeno peppers, seeded and minced
• 2 cups dry white wine
• Juice of 1 lime
• 2 tablespoons minced fresh coriander

1. Scrub and debeard the mussels.
2. In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil.
3. Add the onion, scallions and garlic and saute over low heat until tender.
4. Add the tomatoes and jalapeno peppers and bring to a simmer.
5. Stir in the mussels and add the wine.
6. Return to a simmer, cover and cook over medium heat until the mussels have opened, about 10 minutes.
7. Remove the mussels to individual bowls, discarding any that have not opened.
8. Add the lime juice and coriander to the sauce, pour over the mussels and serve.

fresh mussels, extravirgin olive oil, onion, scallions, garlic, fresh ripe tomato, peppers, white wine, lime, fresh coriander

Taken from cooking.nytimes.com/recipes/6431 (may not work)