Mussels A La Plancha

Photo: flickr user stu_spivack

Ingredients

2 pounds Small mussels (preferably cultivated), scrubbed

Ell and

Beards pulled

Off

2 stk unsalted butter, (1 cup)

1/4 cup Veracruz salsa (recipe follows)

1 tablespoon Fresh lime juice

1/4 teaspoon Coarse salt, or to taste

6 Fresh epazote leaves* if desired, chopped

Preparation

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.

NOTES : Plancha is simply another word for comal, or griddle.*

Available at Mexican markets and some specialty produce markets