Dilicious but there is NO way to make 1/3 c mayo. etc, to allow for 1 teaspoon of salsa per mussel!!!! A tiny dollop of sauce at best !!!!! Otherwise, really yummy. Because I was forecasting a problem, I discounted the teaspoon per mussel and increased the mayo. amount. Go for it !
Mussels with Salsa Verde
Jay Graham
Yield: Makes about 6 dozen appetizers
Recipe from
Ingredients
- 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
Preparation
- 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.
Mussels with Salsa Verde Recipe at a Glance
- COURSE: Appetizers, Hors d'Oeuvres
- CONVENIENCE: Entertaining
- CUISINE: American, New American
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Gluten-Free
- PUBLICATION: Coastal Living
More Recipes for Appetizers
-
Salsa Verde
Cooking Light -
Classic Salsa Verde
Sunset -
Corn Cups with Salsa Shrimp Salad
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy