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Mussel Salsa Recipe
|Small black mussels||1 Pound, debearded and cleaned|
|Garlic||4 Clove (20 gm), sliced|
|White wine||1⁄2 Cup (8 tbs) (Such As Chardonnay)|
|Water||1⁄2 Cup (8 tbs)|
|Freshly ground black pepper||1 Tablespoon|
|Potato||1 Large, peeled and diced|
|White of leek||1⁄2 , sliced|
|Virgin olive oil||1⁄2 Tablespoon|
|Lime juice||1 1⁄2 Tablespoon|
|Chopped fresh italian parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 904 Calories from Fat 171
% Daily Value*
Total Fat 19 g29%
Saturated Fat 2.8 g13.8%
Trans Fat 0 g
Cholesterol 127 mg
Sodium 1351.3 mg56.3%
Total Carbohydrates 103 g34.2%
Dietary Fiber 12.8 g51.2%
Sugars 6.4 g
Protein 64 g128.9%
Vitamin A 60.6% Vitamin C 230.6%
Calcium 33.1% Iron 154.3%
*Based on a 2000 Calorie diet
Steam, covered, for 5 minutes until the mussels open (discard any that do not open).
Remove the mussel meat from the shells and transfer to a mixing bowl.
Reduce the cooking liquid to 1/2 cup and set aside.
Blanch the diced potato in 1 quart boiling sailed water for 8 to 10 minutes until tender.
Drain in a sieve or strainer, shock under cold running water, and transfer to the mixing bowl.
Blanch the leek in 2 cups boiling water for 2 to 3 minutes, until al dente and transfer to the mixing bowl.
Place the reserved cooking liquid in a blender and blend with the olive oil and lime juice.
Add to the mixing bowl with the parsley, and thoroughly combine.