| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Mc, Mexican | 1 | Servings | |
INGREDIENTS
| 2 | lb | Small mussels (preferably cultivated); scrubbed |
| Ell and | ||
| Beards pulled | ||
| Off | ||
| 2 | Sticks unsalted butter; (1 cup) | |
| 1/4 | c | Veracruz salsa (recipe follows) |
| 1 | tb | Fresh lime juice |
| 1/4 | ts | Coarse salt; or to taste |
| 6 | Fresh epazote leaves* if desired; chopped |
INSTRUCTIONS
Prepare grill. Preheat a large griddle or 12-inch cast-iron skillet on a rack over very hot coals. When griddle or skillet is very hot, add mussels and cook, stirring occasionally if using skillet, until mussels are opened, about 3 minutes. Discard any unopened mussels. While mussels are cooking, in a small saucepan heat butter and salsa over moderately high heat until mixture sizzles. Remove pan from heat and stir in lime juice, salt, and epazote. Drizzle sauce over mussels. Recipe By : La Parilla: The Mexican Grill Reed Hearon Posted to MC-Recipe Digest V1 #220 Date: Tue, 17 Sep 1996 18:02:51 -0400 From: Mail Delivery Subsystem <MAILER-DAEMON@rintintin.sierra.com> (by way of kmeade@ids2.idsonline.com (The Meades)) NOTES : Plancha is simply another word for comal, or griddle.=20 * available at Mexican markets and some specialty produce markets
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