Mussels 'n' Salsa
Serves: 2 (main course) or 4 (appetizers)
Ingredients:
2 lbs. fresh mussels, P.E.I.
3 tbsp. olive oil
1 tbsp. garlic (2-3 cloves) sliced
1 cup Clamato juice
Fresh tomato salsa [see recipe below]
Method:
Place a small stock pot on medium/high heat and add 3 tbsp. of olive oil. sauté the freshly sliced garlic until tender. Wash and de-beard the mussels.
Discard any mussels that do not close after squeezing the shells together for about 10 seconds. The ones that remain slightly open are okay to use but the ones that gape and do not close should not be used. If in question, smell them. They should have a fresh ocean smell.
When the garlic is tender, add the mussels along with the cup of Clamato juice. Bring everything to a high heat, cover, and simmer until the mussels are open (approx. 4 minutes).
Stir intermittently. Turn off the heat
and let it stand covered for 3 minutes. Serve topped with fresh tomato
salsa. For the remaining Clamato juice, add vodka and season to taste.
Sip while cooking!
Tomato Salsa
Ingredients:
1 1/2 cups fresh ripe tomatoes, diced
1/4 cup onion, diced
1 tbsp. lime or lemon juice, freshly squeezed
1 tbsp. fresh cilantro, coarsely chopped
Chili peppers to taste
Pinch of salt
Method:
Place the above-listed ingredients in a bowl and mix thoroughly.
Another original mouth-watering recipe from Kosta the Fishmonger ... for
you to savour!
Special Remarks:
Good news and bad news for mussels at the moment. The B.C. mussels are busy reproducing and are not at their meatiest for eating.
Since the B.C. mussels are now a big industry here, the P.E.I. mussels are not brought in as frequently. Fortunately, the P.E.I.s have not yet spawned so they are still plump and succulent.
For those east coast mussel fans, now is the time to enjoy them again while the B.C. stocks replenish.
We welcome your feedback or questions at kostaz@telus.net
or do stop by the Salmon Shop or Screaming Mimi’s Lonsdale
Quay Market, North Vancouver.