Mussels with Cilantro
Serves 4 as an appetizer
2 pounds mussels, scrubbed and debearded
1 large bunch of fresh cilantro (at least 20 stems), washed and finely chopped
2 Tbsp extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
3 serrano chili peppers, seeded and finely chopped
1 c. dry white wine
Juice of 1 lime
1/2 c. heavy cream (not sweetened)
Heat oil in a heavy 3 quart saucepan over medium heat.
Add in the onions, garlic and searranos and saute for 3 or 4 minutes until soft but not brown. Add in the wine and lime juice. Bring to a boil.
Add mussels as soon as this comes to a boil. Cover and cook for 5-8 minutes until the mussels are open.
Remove the mussels from the pan using a slotted spoon and keep warm – discard any that are not opened.
Add the cilantro to the pan and cook for 1 minute. Add the cream to the pan and bring to a simmer. To serve, place the mussels on a large platter and spoon the sauce over the top, or plate them individually.
Recipe adapted from The New York Times Seafood Cookbook recipe by Monica Patino