Grilled Mussels with Cilantro Bath
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.
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.
Pour into a large bowl; set aside.
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.
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.
Set 2 cucumber halves in each of 6 large, shallow bowls. Spoon mussels and cilantro bath over cucumbers.
Sprinkle with radishes and chiles.
*Corno di Toro chiles, often called "bull's horn," are long, sweet Italian peppers sometimes sold at farmers' markets.
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.
Chateau Ste. Michelle Indian Wells Chardonnay Wine"Our Indian Wells Chardonnay delivers an appealing tropical fruit character typical of warm sites like the Wahluke Slope. I like this Chardonnay's ripe pineapple and butterscotch flavors and rich, creamy texture. Try it with Scallops, scampi or pasta with rich sauces." - Bob Bertheau