1/2 C (1 stick) butter

5 garlic cloves, minced

3/4 C diced Mean Green Tomatoes

1/2 C sliced green onions

1/2 C thinly sliced celery

6 -1/4-inch-thick slices jalapeño with seeds

¼ C tequila

2 T fresh lime juice

1 1/4 pounds mussels (about 40), scrubbed, de-bearded


  1. Melt butter in heavy large pot over medium-high heat. Add garlic and sauté until fragrant, about 1 minute.
  2. Mix in Green tomatoes, and then next 5 ingredients.
  3. Add mussels. Cover and steam until mussels open, about 7 minutes (discard any mussels that do not open).
  4. Using slotted spoon transfer mussels to large bowl.
  5. Simmer sauce uncovered until slightly reduced, about 3 minutes.
  6. Season with salt and pepper. Pour sauce over mussels and serve with toasted bread.