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Mussel Salsa

Meal.Mates's picture
Ingredients
  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
Directions

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: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blanching
Dish: 
Sauce

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