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Mussel Salsa

Meal.Mates's picture
  Small black mussels 1 Pound, debearded and cleaned
  Garlic 4 Clove (20 gm), sliced
  White wine 1⁄2 Cup (8 tbs) (Such As Chardonnay)
  Water 1⁄2 Cup (8 tbs)
  Freshly ground black pepper 1 Tablespoon
  Bay leaf 1
  Potato 1 Large, peeled and diced
  White of leek 1⁄2 , sliced
  Virgin olive oil 1⁄2 Tablespoon
  Lime juice 1 1⁄2 Tablespoon
  Chopped fresh italian parsley 1 Tablespoon

Place the mussels in a large saucepan with the garlic, wine, water, pepper, and bay leaf, and bring to a boil.
Steam, covered, for 5 minutes until the mussels open (discard any that do not open).
Remove the mussel meat from the shells and transfer to a mixing bowl.
Reduce the cooking liquid to 1/2 cup and set aside.
Blanch the diced potato in 1 quart boiling sailed water for 8 to 10 minutes until tender.
Drain in a sieve or strainer, shock under cold running water, and transfer to the mixing bowl.
Blanch the leek in 2 cups boiling water for 2 to 3 minutes, until al dente and transfer to the mixing bowl.
Place the reserved cooking liquid in a blender and blend with the olive oil and lime juice.
Add to the mixing bowl with the parsley, and thoroughly combine.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 904 Calories from Fat 171

% Daily Value*

Total Fat 19 g29%

Saturated Fat 2.8 g13.8%

Trans Fat 0 g

Cholesterol 127 mg42.3%

Sodium 1351.3 mg56.3%

Total Carbohydrates 103 g34.2%

Dietary Fiber 12.8 g51.2%

Sugars 6.4 g

Protein 64 g128.9%

Vitamin A 60.6% Vitamin C 230.6%

Calcium 33.1% Iron 154.3%

*Based on a 2000 Calorie diet

Mussel Salsa Recipe