Mussels with Sauce Verte Recipe
Ingredients
| Dozen mussels - 1 1/2 | ||
| Mayonnaise | 1 Cup (16 tbs) (Sauce Verte) | |
| Spinach | 1/2 Cup (16 tbs), chopped (Sauce Verte) | |
| Parsley | 1/3 Cup (16 tbs), chopped (Sauce Verte) | |
| Watercress | 1/3 Cup (16 tbs), chopped (Sauce Verte) | |
| Chives | 1 Tablespoon, snipped (Sauce Verte) | |
| Dill | 1 Tablespoon, snipped (Sauce Verte) | |
| Tarragon leaves | 2 Teaspoon, dried (Sauce Verte) | |
| Lemon juice | 1 Tablespoon (Sauce Verte) | |
| Salt | 1 Dash (Sauce Verte) | |
| Garlic | 1/2 Clove (5gm) (Sauce Verte) | |
| Medium shells or other pasta - 1/2 pkg (1-lb size) | ||
| Italian-style salad dressing - 1/2 cup | ||
Directions
GETTING READY
1 Check the mussels, and discard any that are not tightly closed.
2 Scrub well under cold running water and remove sand and seaweed.
3 Using a sharp knife, trim off the "beard" around edges.
4 In a bowl, soak the mussels for 1 to 2 hours in cold water.
MAKING
5 Meanwhile, prepare Sauce Verte: In a blender or food processor, combine all the ingredients.
6 Process until smooth.
7 Transfer into a small bowl.
8 Cover and place in the refrigerator.
SERVING
9 Serve chilled.
1 Check the mussels, and discard any that are not tightly closed.
2 Scrub well under cold running water and remove sand and seaweed.
3 Using a sharp knife, trim off the "beard" around edges.
4 In a bowl, soak the mussels for 1 to 2 hours in cold water.
MAKING
5 Meanwhile, prepare Sauce Verte: In a blender or food processor, combine all the ingredients.
6 Process until smooth.
7 Transfer into a small bowl.
8 Cover and place in the refrigerator.
SERVING
9 Serve chilled.
Chef
