Recipes
Recipes
INGREDIENTS
- 2 pounds mussels, cleaned
- 1 cup water
- 1/2 cup other liquid (traditional is Pisco, I have used gin and flavored vinegars also)
- 4 large garlic cloves, peeled and smashed
- 1 tomato, finely diced, approximately 1 cup
- 1/2 onion, finely diced, approximately 1/2 cup
- 1 jalapeño, deseeded and finely diced, approximately 1-1/2 Tablespoons
- Optional: 1/4 cup diced add-in such as mango, jicama, cucumber, or whatever you have - I used blueberries; 1/2 to 1 teaspoon of hot sauce, if desired; lime wedges for serving
- 1 teaspoon Blueberry Balsamic [Buy Now]
- 1 teaspoon Cilantro-Lime Olive Oil [Buy Now]
- salt and pepper to taste
PROCEDURE
Place the water, other liquid, and garlic into a large pot with a lid. Bring to a simmer then add all of the mussels. Cover and steam for five minutes. Once all of the mussels are opened, remove them from the pot.
Bring the remaining liquid to a boil and reduce the cooking liquid by half. Once the mussels are cool enough to handle, remove and discard the half of the shell without the mussel. Place them in a container where they can lay flat in a single layer. When the cooking liquid is reduced, pour it over the mussels. When cooled, cover and refrigerate overnight or for, at least, four hours.
In a small mixing bowl, stir together the tomatoes, onion, jalapeño, and other remaining ingredients. Before serving, spoon the salsa over the mussels.