INGREDIENTS

4 tablespoons unsalted butter

2 garlic cloves, minced

1 tablespoon minced chipotle peppers in adobo sauce

5 cans (12 ounces) Michelob Ultra® Organic Infusions Lime & Prickly Pear Cactus 

1 package (1 pound) Pier 33 Gourmet® Fully Cooked Mussels

2 tablespoons chopped fresh cilantro

1 tablespoon fresh lime juice

2 teaspoons fresh lime zest

1/4 teaspoon salt

8 slices crusty bread for serving (optional)

INSTRUCTIONS 

• In large high-sided saucepan, melt 3 tablespoons butter over medium heat. Add garlic and peppers; cook 1 minute, stirring frequently. Increase heat to high; whisk in 1 can infusions and heat to a simmer. Reduce heat to medium; simmer 5 minutes. Add mussels; cover and cook 3 minutes or until heated through, stirring occasionally. Discard any unopened mussels; stir in 1 tablespoon cilantro, lime juice and zest, salt and remaining 1 tablespoon butter. Makes about 4 cups.
• Serve mussel mixture sprinkled with remaining 1 tablespoon cilantro along with bread, if desired; enjoy with a refreshing can of Michelob Ultra® Organic Infusions.