Mussels 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!
Ingredients
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
Instructions
Make the salsa: In a large bowl, combine 2 tablespoons of the olive oil, the capers, garlic, mustard, vinegar, arugula and basil with a pinch of salt to taste. Refrigerate.
Cook the mussels: Heat a large skillet. Rinse the mussels one final time to make sure they are free of any sand or grit. Add the remaining olive oil with the mussels in as much of a single layer as you can. Return the pan to the heat, add the white wine and cook over high heat, shaking the pan slightly, until all of the mussels open, 3-5 minutes. Take the top shell off each mussel and detach the meat from the bottom shell. Arrange the bottoms shells with the mussels in a single layer on a serving platter and refrigerate until chilled, 1 hour and up to 6 hours.
Finish: Spoon some of the salsa on top of each mussel and serve.
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