| 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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