Mussels & Clams with Tequila Ancho Chile Broth

Mussels & Clams with Tequila Ancho Chile Broth

This seafood dish is brought to a new level by the bright flavor of the tequila ancho chile broth.


  • 1 cup of SALSAOLOGY Ancho Chile & Tamarind Sauce
  • 3 lbs Mussels, scrubbed & debearded
  • 2 lbs Clams, scrubbed
  • 2 tbsp Minced Garlic
  • 1 Shallot, thinly sliced
  • 1 cup Spanish Chorizo, casing removed and medium diced
  • 1/2 cup Clam Juice
  • 1/2 cup Tequila
  • 2 tbsp Olive Oil
  • Fresh Cilantro Leaves, for garnish
  • 1 Baguette


  1. Heat oil in a medium pot over medium heat. Once oil is hot, add chorizo and sauté until chorizo browns on all sides.
  2. Add garlic and shallots to pot and continue to sauté for another minute.
  3. Removing from stove or lowering heat, add tequila to pot for deglazing. Allow tequila to come to a slow boil and burn off alcohol content.
  4. Add all 8 oz. of SALSAOLOGY and clam juice and combine well.
  5. Add mussels and clams and cover pot.
  6. Once all shells have opened, turn off heat. Remove any shells that didn’t open and discard.
  7. Serve in bowl with broth, garnish with cilantro and enjoy with sliced baguette.


Serves 6-8.

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