Spicy Steamed Mussels

• 2 pounds mussels
• 1/4 pound tomatoes
• 1/4 pound green bell peppers
• 1/4 pound red onion
• 1 small ancho chilies
• 2 cloves garlic chopped
• 3 tablespoons butter, unsalted
• 1.5 tablespoons chili blend Cajun
• 4 ounces beer gueuze (a type of lambic beer)
• 4 ounces white wine Chardonnay
• 1 each lemon grated zest and juice
• 1/4 cup cilantro or Italian parsley leaves, chopped
• 1 x salt and black pepper to taste

1. Wash and debeard mussels; discard any mussels with shells that will not stay closed.
2. Dice the tomatoes, bell peppers, red onions and chile.
3. In a saute pan fitted with a lid and large enough to hold mussels (at least 2 quarts), add half the butter, and saute the vegetables, chile and garlic over medium-low heat until onions are translucent.
4. Add Cajun spice blend and mussels, and stir to coat.
5. Add gueuze and Chardonnay and cover with lid.
6. Steam 5 minutes; remove from heat and pick over mussels to discard any that have not opened.
7. Use tongs to place remaining mussels in warmed serving bowl, and reserve cooking liquid in pan.
8. Add remaining butter, lemon and zest to reserved pan juices and bring to a simmer for 5 minutes.
9. Add chopped cilantro or parsley and pour sauce over mussels.

mussels, tomatoes, green bell peppers, red onion, ancho chilies, garlic, butter, cajun, beer gueuze, white wine, lemon grated zest, cilantro, salt

Taken from recipeland.com/recipe/v/spicy-steamed-mussels-49115 (may not work)