Mussels with Salsa Verde

Name: Mussels with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 72
Cuisine: Mexican
Ingredients: 1 Tbsp minced celery; 237 milliliters dry white wine; 2 Tbsps minced fresh chives; 1 Tbsp minced fresh cilantro; 1 Tbsp minced fresh parsley; 1 lemon, sliced; 1 slice Garnish: lemon; 0 teaspoons fresh lemon juice; 79 milliliters mayonnaise; 2 kilograms mussels, cleaned and debearded; 1 Tbsp minced fresh oregano; 1 teaspoons freshly ground pepper; 237 milliliters water

Mussels with Salsa Verde might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 2g of protein, 1g of fat, and a total of 22 calories. This recipe serves 72. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes around 45 minutes. If you have mussels, wine, cilantro, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Bring first 3 ingredients to a boil; add mussels. Cover and cook 5 minutes; stir gently, and cook 5 more minutes or until mussels open.

Ingredients you will need

Mussels

Remove from heat; drain and let cool. Discard any mussels that remain closed. Detach mussels from shells, reserving shells.

Ingredients you will need

Mussels

Pasta Shells

Combine mayonnaise and next 7 ingredients in a small bowl.

Ingredients you will need

Mayonnaise

Equipment you will use

Bowl

Place each mussel in a shell; spoon 1 teaspoon Salsa Verde over each mussel.

Ingredients you will need

Salsa Verde

Mussels

Place mussels on a platter, and garnish, if desired.

Ingredients you will need

Mussels

Equipment

Bowl

Ingredients

Servings:

1Tbsp

minced celery 237milliliters

dry white wine 2Tbsps

minced fresh chives 1Tbsp

minced fresh cilantro 1Tbsp

minced fresh parsley 1

lemon, sliced 1slice

Garnish: lemon 0teaspoons

fresh lemon juice 79milliliters

mayonnaise 2kilograms

mussels, cleaned and debearded 1Tbsp

minced fresh oregano 1teaspoons

freshly ground pepper 237milliliters

water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. 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 A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.