Mussels Gazpacho

Name: Mussels Gazpacho
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 1 small 1/2 cucumber, peeled, seeded and diced; 2 teaspoons finely chopped fresh cilantro; 2 cloves garlic, finely chopped; 2 dashes hot sauce (recommended: Tobasco); 1 lime, juiced; 16 fresh mussels in shell, debearded and well scrubbed; 1 red onion, finely chopped; 8 servings Salt and freshly ground black pepper; 118 milliliters sour cream, as garnish, optioinal; 2 teaspoons tomato paste; 2 tomatoes, seeds removed and diced small

Mussels Gazpacho might be just the soup you are searching for. This gluten free and pescatarian recipe serves 8. One portion of this dish contains approximately 3g of protein, 3g of fat, and a total of 58 calories. It is perfect for Summer. Head to the store and pick up salt and pepper, cilantro, juice of lime, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Fill a saucepot with 1-inch of water.

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Water

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Pot

Place mussels in pot, cover, and steam until mussels open, discarding any that do not open.

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Mussels

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Pot

Remove mussels from pan and chill.

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Mussels

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Frying Pan

In a mixing bowl, combine cucumber, tomatoes, onion, garlic, tomato paste, hot sauce, cilantro and lime juice and season with salt and pepper. When mussels are cold, split the shells, leaving the mussel on the half-shell and discarding the other half. Spoon some of the mixture on top of mussel.

Ingredients you will need

Salt And Pepper

Tomato Paste

Lime Juice

Hot Sauce

Cilantro

Cucumber

Tomato

Mussels

Garlic

Pasta Shells

Onion

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Mixing Bowl

Garnish with sour cream, if desired.

Ingredients you will need

Sour Cream

Equipment

Pot

Frying Pan

Mixing Bowl

Ingredients

Servings:

1small

1/2 cucumber, peeled, seeded and diced 2teaspoons

finely chopped fresh cilantro 2cloves

garlic, finely chopped 2dashes

hot sauce (recommended: Tobasco)1

lime, juiced 16

fresh mussels in shell, debearded and well scrubbed 1

red onion, finely chopped 8servings

Salt and freshly ground black pepper 118milliliters

sour cream, as garnish, optioinal 2teaspoons

tomato paste 2

tomatoes, seeds removed and diced small

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired 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. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.