2 lb Small mussels (preferably cultivated), scrubbed
Ell and
Beards pulled
Off
2 Sticks unsalted butter, (1 cup)
1/4 cup Veracruz salsa (recipe follows)
1 tbsp Fresh lime juice
1/4 tsp Coarse salt, or to taste
6 Fresh epazote leaves* if desired, chopped
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Prepare grill. Preheat a large griddle or 12-inch cast-iron skillet on a rack over very hot coals. When griddle or skillet is very hot, add mussels and cook, stirring occasionally if using skillet, until mussels are opened, about 3 minutes. Discard any unopened mussels. While mussels are cooking, in a small saucepan heat butter and salsa over moderately high heat until mixture sizzles. Remove pan from heat and stir in lime juice, salt, and epazote. Drizzle sauce over mussels. |
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