2 tablespoons olive oil 1 medium shallot, sliced thinly 4 cloves garlic, minced 1 jalapeno, seeded, minced finely 2 pounds PEI mussels, cleaned and debearded ¼ cup Tequila CAZADORES Blanco 1 cup diced tomato, chopped 1½ cups clam juice ½ cup unsalted butter, cold, cubed 2 limes – 1 for seasoning, 1 cut into wedges…