Prep Time: 24 mins Cooking Time: 24 mins
Serves: 4Mussels are relatively cheap at the seafood counter and they taste delicious. When you steam their shells open, the liquid is so delicious. To me, it tastes almost more like the ocean than cooked clams. These are served chilled although they can also be room temperature. Make the salsa in advance and cook the mussels when you are ready. I love the peppery arugula combined with the basil in the salsa; these flavors bring out the natural sweetness of the mussels!
Salsa:
4 tablespoons extra-virgin olive oil
2 teaspoons drained capers, chopped
1 small clove garlic, minced
1 tablespoon grainy mustard
2 teaspoons red wine vinegar
½ cup tightly packed arugula leaves, finely chopped
½ cup tightly packed basil leaves, finely chopped
Kosher salt
Mussels:
4 pounds fresh medium to small size mussels, thoroughly rinsed and debearded
¾ cup dry white wine
Yield: 4 servings
Price: $35.00
Prep Time: Serves: 
Prep Time: 24 mins
Serves: 3-4
Prep Time: 15 minutes
Serves: 4-6
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