Grilled Mussels with Cilantro Bath

Name: Grilled Mussels with Cilantro Bath
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 5 smalls breakfast or other small radishes, thinly sliced; 1 Tbsp Champagne vinegar; 4 Fresno or Corno di Toro* chiles; 1 bunch cilantro, ends trimmed, chopped; 6 Persian cucumbers, halved lengthwise; 1 teaspoon minced fresh ginger; 3 larges garlic cloves; 1 teaspoons kosher salt; 2 kilograms mussels, scrubbed; 59 milliliters extra-virgin olive oil; 1 teaspoon sugar

Grilled Mussels with Cilantro Bath might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 21g of protein, 13g of fat, and a total of 269 calories. This recipe serves 6. It is perfect for The Fourth Of July. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up breakfast, champagne vinegar, garlic cloves, and a few other things to make it today.

Instructions

Heat a grill to high (450 to 550). In a blender, whirl together ginger, garlic, vinegar, sugar, cilantro, oil, salt, and 1/4 cup water until very smooth.

Ingredients you will need

Cilantro

Vinegar

Garlic

Ginger

Sugar

Water

Salt

Cooking Oil

Equipment you will use

Blender

Grill

Pour into a large bowl; set aside.

Equipment you will use

Bowl

Arrange mussels evenly on cooking grates. Grill, covered, until half the mussels start to open, about 2 minutes. Starting with mussels that have opened the widest, quickly transfer them to the large bowl, being careful not to spill juices from inside shells, and continuing until remaining mussels open. (Discard any that stay closed.) Cover bowl with foil to keep warm.

Ingredients you will need

Mussels

Pasta Shells

Equipment you will use

Grill

Bowl

Aluminum Foil

Grill chiles until slightly charred, turning often, 3 minutes. Slice into very thin rings. Grill cucumbers on cut side just until marks appear, about 3 minutes.

Ingredients you will need

Cucumber

Chili Pepper

Equipment you will use

Grill

Set 2 cucumber halves in each of 6 large, shallow bowls. Spoon mussels and cilantro bath over cucumbers.

Ingredients you will need

Cucumber

Cilantro

Mussels

Equipment you will use

Bowl

Sprinkle with radishes and chiles.

Ingredients you will need

Radish

Chili Pepper

*Corno di Toro chiles, often called "bull's horn," are long, sweet Italian peppers sometimes sold at farmers' markets.

Ingredients you will need

Peppers

Chili Pepper

Equipment

Ingredients

Servings:

5smalls

breakfast or other small radishes, thinly sliced 1Tbsp

Champagne vinegar 4

Fresno or Corno di Toro* chiles 1bunch

cilantro, ends trimmed, chopped 6

Persian cucumbers, halved lengthwise 1teaspoon

minced fresh ginger 3larges

garlic cloves 1teaspoons

kosher salt 2kilograms

mussels, scrubbed 59milliliters

extra-virgin olive oil 1teaspoon

sugar

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.