- 1 tablespoon olive oil
- 1 small onion, peeled and thinly sliced
- 1/2 red bell pepper, seeded and thinly sliced
- 1/2 yellow bell pepper, seeded and thinly sliced
- 1 cup thinly sliced jicama
- Freshly ground black pepper
- 1/2 cup tequila
- 1 cup tomatoes, peeled, seeded, small diced
- 2 cups shrimp or seafood stock
- 1/2 cup coconut milk
- 2 dozen fresh mussels, cleaned and debeared
- 1/4 cup finely chopped fresh cilantro
- 8 small corn tortillas, cut into thin strips
- Creole seasoning
- In a large nonreactive skillet with a lid, over medium-high heat, add the oil. When the oil is hot, add the onions, peppers and jicama. Season with salt and pepper. Sauté for 2 minutes. Remove the pan from the heat and add the tequila. Place the pan back over the heat and carefully flame the pan. Shake the pan back and forth several times until the flame dies out. Add the tomatoes, stock and coconut milk. Bring to a simmer. Add the mussels. Season with salt and pepper. Cover with a lid and cook until the mussels have opened, about 4 to 6 minutes. Remove the lid and add the cilantro.
- Preheat the fryer.
- Fry the tortillas until crispy and golden brown. Remove and drain on paper towels. Season with Creole seasoning.
- To serve: Spoon the mussels and vegetables in the serving bowls. Ladle the liquid over the mussels. Pile the fried tortillas in the center of each bowl.
- Yields: 4 servings