South western style mussels with tomato salsa

Mussels

  • 2lbs mussels
  • 8 Roma tomatoes (filets only, small dice)
  • ¼ Red onion (small dice)
  • ½ English cucumber (small dice)
  • ½ oz Cilantro (finely chopped)
  • ½ Green onion (sliced thin)
  • 2 Garlic clove (finely minced)
  • 1 tbsp Apple cider vinegar
  • ½ Lime (juice and zest)
  • 1 tsp Honey
  • 4 tbsp Olive oil
  • 1 Cooking onion (sliced)
  • 1 cup White wine
  • 1 tsp Chipotle pepper (finely minced)
  • Salt and pepper to taste
  • 4 Tortilla (Quartered and bake until crispy)

Method – Carefully clean Mussels, making sure all beards are off. Prepare salsa ahead of time. Using a big pot, start by adding onion and then garlic and cook until it appears to become translucent. Deglaze with white wine, and add chipotle peppers. When mixture comes to a boil, add Mussels and place lid on to cover. Mussels will be ready when shells open, about 5 minutes. Discard any Mussels that haven’t opened. Finish by arranging mussels in serving bowl and adding salsa into liquid. Pour on top and serve.

Garnish with crispy tortilla. Enjoy.


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