Mussels with Saffron, Guajillo Chiles, and Beer
Recipe courtesy Alex Garcia

1 small red onion, julienned
1 large round tomato, peeled, seeded, and julienned
2 cloves garlic, thinly sliced
Olive oil, for sauteing
1 guajillo chile, thinly sliced [dried mirasol chiles - should be soaked first]
Pinch saffron
1 pound mussels, de-bearded and cleaned
2 cups beer

Saute red onion, tomato, and garlic in olive oil until soft and translucent. Add guajillo chile, mussels, and beer. Steam for 10 minutes. Discard any unopened mussels. Serve in a shallow bowl.

4 servings