Recipe
January 26, 2009
Chilled Spanish Stuffed Mussels Recipe
Step 1: Wash mussels well and remove beards. Place in a large pot with wine, oil, garlic and thyme and cover and steam until shells open, 4 to 5 minutes. Remove from broth and set aside, discarding mussels with unopened shells.
Step 2: Strain broth through cheesecloth or paper coffee filter and over high heat, reduce to 1/4 cup. Add lime juice and season with salt and pepper to taste. Cool to room temperature.
Step 3: Discard top shell from each mussel. With a teaspoon, drizzle a bit of broth over each mussel. Sprinkle with diced red and yellow peppers and chopped coriander. Arrange mussels on serving platter and garnish platter with lime slices. Refrigerate until serving. Serve with a bowl to be used for discarded shells.
Makes 24 pieces
Directions
Yield:
Step 1: Wash mussels well and remove beards. Place in a large pot with wine, oil, garlic and thyme and cover and steam until shells open, 4 to 5 minutes. Remove from broth and set aside, discarding mussels with unopened shells.
Step 2: Strain broth through cheesecloth or paper coffee filter and over high heat, reduce to 1/4 cup. Add lime juice and season with salt and pepper to taste. Cool to room temperature.
Step 3: Discard top shell from each mussel. With a teaspoon, drizzle a bit of broth over each mussel. Sprinkle with diced red and yellow peppers and chopped coriander. Arrange mussels on serving platter and garnish platter with lime slices. Refrigerate until serving. Serve with a bowl to be used for discarded shells.
Makes 24 pieces