From: Executive chef Kris Koch, The SIX15 Room inside Kimpton’s The Grand Hotel Minneapolis. Yield: 4 to 5 servings.
1 pkg. frozen green lip mussels
5 to 6 fresh Roma tomatoes, cut into quarters
2 to 3 cloves garlic, smashed and rough-chopped
1 lime, cut into quarters
1 jalapeno, sliced into rings
1 loaf crusty artisan bread, sliced and brushed with olive oil (to grill bread, dip it in the sauce)
¼ cup tequila