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Nutrition Facts
Serving Size 255 g
(Approx. 6 Servings)
Amount Per Serving
Calories 340 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 350 mg 15%
Total Carbohydrate 25 g 8%
Dietary Fiber 2 g 8%
Sugars 1 g
Protein 20 g
Vitamin A 10% Iron 35%
Vitamin C 35% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Beer Braised Mussels with Crispy Potatoes
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

3 Tbsp Aldonza Olive oil, divided use
1 Lb baby dutch potatoes, cut in half
1 cup(s) yellow onion, finely chopped
2 jalapeno, diced
1/2 Tsp Pimenton, Spanish Smoked Paprika
1 Tsp saffron threads
1 Tbsp garlic, minced
1 Lb live mussels
12 Oz Estrella Damm Beer
3 Tbsp butter, cold
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Heat a large nonstick skillet over medium high heat. Add in 2 tbsp. of oil and then potatoes, cut side down. Cook for 4 to 5 minutes until crisped and browned, then toss and continue to cook until crisped and tender throughout. Season generously with Salt and pepper.
Remove from the pan to a paper towel lined plate and return the pan to the flame. Add in the remaining oil, onions, jalapeno, garlic and spices. Saute stirring frequently until the onions are translucent.
Add in the mussels and then the beer. Bring the beer to a simmer and cook until all the mussels are opened.
Remove the pan from heat and add in the cold butter. Toss or swirl the pan until butter is melted and incorporated. Season generously with salt and pepper and place in a large bowl.
Top with Crispy potatoes and serve with a grilled or crusty bread.


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