Mussel Salsa Recipe
Ingredients
| 1 pound small black mussels, debearded and cleaned | ||
| Garlic | 4 Clove (5gm), sliced | |
| 1/2 cup white wine, such as Chardonnay | ||
| Water | 1/2 Cup (16 tbs) | |
| Ground black pepper | 1 Tablespoon | |
| Bay Leaf | 1 | |
| Potato | 1 Large, peeled | |
| 1/2 leek, white part only, sliced | ||
| Virgin olive oil | 1/2 Tablespoon | |
| Lime juice | 1 1/2 Tablespoon | |
| 1 tablespoon chopped fresh Italian parsley | ||
Directions
Place the mussels in a large saucepan with the garlic, wine, water, pepper, and bay leaf, and bring to a boil.
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.
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.
Chef
