Chilled Spanish Stuffed Mussels Recipe
2 dozen large fresh mussels
1/3 cup dry white wine
1 tsp olive oil
2 medium cloves garlic, peeled and cut into quarters
1/2 tsp dried thyme leaves
1 tsp fresh lime juice
Salt and pepper to taste
1/4 cup each red and yellow pepper, finely diced
2 tbsp fresh coriander leaves, finely chopped
Lime slices for garnish
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