Drunken Mussels 

2- 2 1/2 pounds Fresh Mussels (beards removed)

4-5 garlic cloves chopped

2-3 hot peppers or chilies

1 red onion chopped

1 1/2 cups chopped bell peppers (yellow, orange and green)

2 Tablespoons olive oil

2-3 Tablespoons butter

1 14.5 oz can diced tomatoes with chilies

2 teaspoons cumin

1-2 Tablespoons dried cilantro or 3-4 Tablespoons fresh chopped cilantro

2- 12 oz bottles of beer (Dos Equis, Modelo, Tecate or Corona’s)

In a large stock pot over medium to medium high heat melt the butter and olive oil; add the onions, garlic cloves and peppers; sauté till tender, 4-5 minutes; add the canned tomatoes and cumin; continue to cook for 2-3 minutes; pour the beer into the pot and let heat up for 2-3 minutes; add the mussels, give a quick stir and cover. Cook mussels for 8-10 minutes till all are open (discard any that did not open)

Add the cilantro; stir and serve immediately in a large bowl with some of the broth and toasted or crusty bread for dipping.