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[edit] Ingredients
2 |
pounds Small mussels (preferably cultivated), scrubbed |
|
Ell and |
|
Beards pulled |
|
Off |
2 |
stk unsalted butter, (1 cup) |
¼ |
cup Veracruz salsa (recipe follows) |
1 |
tablespoon Fresh lime juice |
¼ |
teaspoon Coarse salt, or to taste |
6 |
Fresh epazote leaves* if desired, chopped |
[edit] Preparation
Step 1 |
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. |
Step 2 |
NOTES : Plancha is simply another word for comal, or griddle.* |
Step 3 |
Available at Mexican markets and some specialty produce markets |
[edit] About Mussels A La Plancha
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