Mussels with Salsa Verde

Coastal Living
Mussels with Salsa VerdeRecipe
Jay Graham
Makes about 6 dozen appetizers


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1 cup water
1 cup dry white wine
1 lemon, sliced
4 pounds mussels, cleaned and debearded
1/3 cup mayonnaise
2 tablespoons minced fresh chives
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh parsley
1 tablespoon minced fresh oregano
1 tablespoon minced celery
1/2 teaspoon freshly ground pepper
1/4 teaspoon fresh lemon juice
Garnish: lemon slices


Bring first 3 ingredients to a boil; add mussels. Cover and cook 5 minutes; stir gently, and cook 5 more minutes or until mussels open. Remove from heat; drain and let cool. Discard any mussels that remain closed. Detach mussels from shells, reserving shells.

Combine mayonnaise and next 7 ingredients in a small bowl. Place each mussel in a shell; spoon 1 teaspoon Salsa Verde over each mussel. Place mussels on a platter, and garnish, if desired.

Created date

November 2003