Spicy Mussels | Michelob Ultra
Serves 4
INGREDIENTS
4 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon minced chipotle peppers in adobo sauce
5 cans (12 ounces) Michelob Ultra® Organic Infusions Lime & Prickly Pear Cactus
1 package (1 pound) Pier 33 Gourmet® Fully Cooked Mussels
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons fresh lime zest
1/4 teaspoon salt
8 slices crusty bread for serving (optional)
INSTRUCTIONS
- In large high-sided saucepan, melt 3 tablespoons butter over medium heat. Add garlic and peppers; cook 1 minute, stirring frequently. Increase heat to high; whisk in 1 can infusions and heat to a simmer. Reduce heat to medium; simmer 5 minutes. Add mussels; cover and cook 3 minutes or until heated through, stirring occasionally. Discard any unopened mussels; stir in 1 tablespoon cilantro, lime juice and zest, salt and remaining 1 tablespoon butter. Makes about 4 cups.
- Serve mussel mixture sprinkled with remaining 1 tablespoon cilantro along with bread, if desired; enjoy with a refreshing can of Michelob Ultra® Organic Infusions.
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Labor Day marks the perfect moment to celebrate the end of summer with a laid-back cookout or a festive picnic.
There’s something undeniably special about enjoying a meal outdoors. Grab your favorite people, head outside and savor the season before it comes to a close!
