| 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 |
T |
Fresh lime juice |
| 1/4 |
t |
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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