Mussels A La Plancha
By: Anonymous
Published: Sunday, December 6, 2009 - 10:35pm

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

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. 2 NOTES : Plancha is simply another word for comal, or griddle.* 3 Available at Mexican markets and some specialty produce markets