Mussels in Coriander Marinade
| Preparation: | 15 min |
| Marinating/Waiting: | 30 min |
| Cooking: | 4 min |
| Total: | 49 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 3 Tbsp. (45 mL) olive oil*
- 3 Tbsp. (45 mL) chopped fresh coriander
- 1 Tbsp. (15 mL) lime juice
- 1/4 tsp. (1 mL) Tabasco sauce
- Salt and fresh ground pepper to taste
- 1 1/2 lb. (750 g) mussels
- 1/2 cup (125 mL) white wine
- 2 Tbsp. (30 mL) minced red pepper
Preparation
In a small bowl, mix oil, coriander, lime juice, Tabasco sauce, salt and pepper together. Set aside.
Under cold running water, scrub and beard mussels. Discard any that don’t snap shut when tapped.
In a large pot, put mussels and white wine. Cook covered over medium heat for about 4 minutes or until mussels open. Discard any that are still closed.
Shuck mussels, reserving half shells on which to serve them later.
Put mussels in a shallow dish and pour reserved marinade over them. Refrigerate covered for 30 minutes.
Just before serving, arrange reserved shells on a serving platter. Place a mussel on each half shell and garnish with red pepper.
Suggestion
Cut red pepper garnish into forked snake tongues for a startling effect.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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