INGREDIENTS

1 (2 lbs.) bag Canadian Cove mussels
1 lime
2 Tbs. butter
1 lemon
2 fresh Jalapenos
1/2 chicken bouillon cube
1 roma tomato
1 bottle of clam juice
1/4 cup Tequila (Jose Cuervo Gold)

DIRECTIONS
Melt 2 Tbs. of butter in a large pot. Sauté two fresh minced and seeded jalapenos for one minute. Add one seeded and chopped roma tomato and sauté for two more minutes. Add 1/4 cup of tequila, 1/2 of chicken bouillon cube, 1 bottle of clam juice, juice of one lime, juice of one lemon and the zest from lemon cut into long strips. Bring to a simmer and add mussels. Cover and simmer for about 5 minutes or until mussels have opened. Arrange mussels on a platter; place some of zest and tomatoes in the middle of the platter and pour remaining sauce over all. Salt to taste. Serve at once with some crusty French bread for soaking up the sauce.