Total Time
30 Mins
Yield
Serves 6
Photo: Iain Bagwell; Styling: Randy Mon

How to Make It

Step 1

Heat a grill to high (450° to 550°). In a blender, whirl together ginger, garlic, vinegar, sugar, cilantro, oil, salt, and 1/4 cup water until very smooth. Pour into a large bowl; set aside.

Step 2

Arrange mussels evenly on cooking grates. Grill, covered, until half the mussels start to open, about 2 minutes. Starting with mussels that have opened the widest, quickly transfer them to the large bowl, being careful not to spill juices from inside shells, and contin­uing until remaining mussels open. (Discard any that stay closed.) Cover bowl with foil to keep warm.

Step 3

Grill chiles until slightly charred, turning often, 3 minutes. Slice into very thin rings. Grill cucumbers on cut side just until marks appear, about 3 minutes.

Step 4

Set 2 cucumber halves in each of 6 large, shallow bowls. Spoon mussels and cilantro bath over cucumbers. Sprinkle with radishes and chiles.

Step 5

*Corno di Toro chiles, often called "bull's horn," are long, sweet Italian peppers sometimes sold at farmers' markets.

Jsix Restaurant, San Diego

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