• Servings 40 mussels
  • Prep 8 hours marination min
  • Cook 10 min
  • Course
  • Cuisine
  • Skill Level

Marinated Mussels

Ingredients

  • 2 lbs mussels
  • 3/4 cup dry white wine
  • 2 cloves garlic, crushed
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lemon juice
  • 1 tsp chili flakes
  • 1 tbs Dijon mustard
  • 2 tsp sugar
  • 2 tsp kosher salt
  • 2 tbs fresh cilantro, chopped
  • 1 tbs capers, drained and chopped
  • fresh cracked black pepper to taste
  • butter lettuce leaves for garnish
  • Wash mussels and remove any beards, if any. Discard any that are open and do not close when tapped.
  • In a large pan set over high heat, bring the white wine to the boil with the garlic and ground black pepper.
  • Add the mussels and cover tightly. Reduce the heat to medium and simmer for 2-4 minutes or until the shells open.
  • In a large bowl combine the olive oil, lemon juice, chili flakes, Dijon mustard, sugar, salt, cilantro and capers. Mix well and set aside.
  • Discard any mussels that do not open.
  • Remove the mussels from their shells and reserve the half shells for serving.
  • Add the mussels to the marinade and toss to coat thoroughly, then cover and chill in the refrigerator for 8 hours or overnight, stirring gently from time to time.
  • To serve place one mussel with a little marinade in each shell.
  • Serve on an attractive lettuce lined platter.

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