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Mussels in Coriander Marinade https://www.metro.ca/userfiles/image/recipes/Moules-marinees-coriandre-2971.jpg PT15M PT04M PT49M
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.
36
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 1 1/2 lb (680 g) mussels 1/2 cup (125 mL) white wine 2 Tbsp. (30 mL) minced red pepper
Mussels in Coriander Marinade

Mussels in Coriander Marinade

Rate this recipe
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  • Gluten-free
  • Lactose-free
36
hors-d'oeuvres
0:15
Preparation
0:04
COOKING
0:49
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 3 Tbsp.
    (45 mL)
    olive oil
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    750 ml - 1 L SELECTED VARIETIES

  • 3 Tbsp.
    (45 mL)
    chopped fresh coriander
  • 1 Tbsp.
    (15 mL)
    lime juice
  • 1/4 tsp.
    (1 mL)
    Tabasco sauce
  • 1 1/2 lb
    (680 g)
    mussels
  • 1/2 cup
    (125 mL)
    white wine
  • 2 Tbsp.
    (30 mL)
    minced red pepper
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    454 g PRODUCT OF ONTARIO

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

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Imprimer ma sélection

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.

Source : Metro

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Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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