Jay Graham Photo by: Jay Graham

Mussels with Salsa Verde

Coastal Living NOVEMBER 2003

  • Yield: Makes about 6 dozen appetizers


  • 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.


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Mussels with Salsa Verde recipe