COLD MUSSELS WITH TOMATO CORIANDER SAUCE
Steps:
- In a heavy stainless steel or enameled kettle steam the mussels in the wine covered over high heat shaking the kettle once or twice, for 4 to 6 minutes, or until the shells have opened. Discard any unopened shells. Transfer the mussels with a slotted spoon to jelly-roll pans, reserving the mussel liquor, discard the top shells, and release the the mussels from the bottom shells, leaving them in the shells. Chill the mussels, covered loosely with dampened paper towels and wrapped in plastic wrap, for at least 2 hours or overnight. Strain the reserved mussel liquor through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a small bowl.
- In a large stainless steel or enameled skillet cook the onions in the oil over moderate, stirring, until they are softened, add the garlic, and cook the mixture, stirring, stirring until the garlic is softened. Add the cumin and cook the mixture over moderately low heat, stirring, for 1 minute. Add the tomatoes and 3/4 cup of the strained mussel liquor, bring the liquid to a boil, and simmer the mixture, stirring for 10 minutes, or until it is thickened slightly. Stir in the chili peppers, the scallion, and salt and pepper to taste, let the sauce cool, and stir in the minced coriander.
- Spoon the sauce over the mussels, arrange the mussels decoratively on platters, and garnish the platters with the coriander leaves if desired. (The mussels with the sauce may be prepared up to 1 day ahead and kept covered and chilled.)
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Parves Ahmed
[email protected]I'm not a fan of cilantro, so I omitted it from the sauce. It was still delicious.
Abu Hub
[email protected]This recipe is a great way to use up leftover mussels.
Muhammad Munawar
[email protected]I would have liked the sauce to be a bit spicier, but otherwise this recipe is perfect.
Macy Isaac
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Mahdi Saleh
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The mussels are tender and juicy, and the sauce is the perfect balance of sweet and savory.
strakton 12
[email protected]I'm allergic to shellfish, so I made this recipe with shrimp instead. It was just as delicious!
salla sc creations
[email protected]5 stars! This recipe is a keeper.
Jodie Tijerina
[email protected]This recipe is easy to follow and the results are delicious. I would recommend using fresh mussels for the best flavor.
Arisekola Abass
[email protected]I followed the recipe exactly and the mussels turned out tough and overcooked. I'm not sure what went wrong.
Mmokele Makgopa
[email protected]This is a great recipe for a light and summery meal. The mussels are cooked perfectly and the sauce is refreshing and flavorful.
Basirat Akeju
[email protected]I'm not a big fan of mussels, but I tried this recipe and was pleasantly surprised. The sauce is what really makes this dish - it's so flavorful and zesty.
Gabriel Estrada
[email protected]This recipe was a hit at my dinner party! The mussels were cooked perfectly and the tomato-coriander sauce was delicious. I will definitely be making this again.