Mussels, with a touch of Mexico

2-3 lbs of mussels (figure 1 lb per person)

3 cloves garlic, squished

2-3 scallions, chopped

1 medium jalapeno pepper, chopped (include seeds for more spice)

1 lime, zested and juiced

1 to 1 1/2 cups low sodium chicken broth 

2 tablespoons unsalted butter

handful of cilantro springs

salt 

pepper

Olive oil

1.  Heat oil in a dutch oven.  When hot, add garlic, scallions and pepper.  Sauté until fragrant.  Add lime zest and juice.  Add chicken broth, butter and cilantro.  Salt and pepper to taste.  Bring to a simmer.  

2.  Add in the mussels and stir.  

Cover and steam for 5-7 minutes, until mussels have opened.  

3.  Serve along with crusty bread to dip in the broth.