Title: Mediterranean Blue Mussels & Cilantro - Scully on Spring
Categories: Restaurant, Fish mussel, Chilies, Appetizer
Yield: 4 Servings
60 Blue mussels
2 Red cherry peppers; thinly
- sliced, up to 3 peppers
6 Shallots; fine dice
3 Cloves of garlic; fine dice
2 tb Coriander seeds; toasted and
- crushed
8 Scallions; sliced thin
1 sm Bunch cilantro; roughly chop
- leaf only
1 c White table wine
1 oz Butter; optional
1/4 c Extra virgin olive oil
Salt and pepper to taste
Wash mussels under cold running water to remove any beard or growth on the
shell, reserve in the refrigerator. Slice cherry peppers thin, remove seeds
for a more mild spice. Chop shallots and garlic fine. Toast coriander seeds
till their fragrance is released, next crush the seeds with the blade of a
knife. Slice scallions thin on a bias. Chop roughly the leaf of cilantro
that has been washed and dried well. To cook: Heat a small stockpot or a
large saute pan over a medium flame, add the extra virgin olive, the
garlic, shallots, coriander seeds, and cherry peppers, cook for about 2
minutes to release their flavors, do not brown. Next add mussels and toss
to coat with all onions and spice. Next add white wine scallions and
cilantro, toss again and cover pan and cook till mussels open, at this
point they are done. Butter can be added during the last minute of cooking,
but is optional.
Serve mussels immediately. crisp grilled bread can be served on the side to
soak up the cooking broth that remains in the pan.
Yield: Serves 4 as an appetizer
Original Title: MEDITERRANEAN BLUE MUSSELS WITH CHILIS AND CILANTRO
(Courtesy of Scully on Spring, New York, NY and TVFN)
MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.
