Mussels Cold Mussels with Fruit Salsa

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Los Angeles chef Lance Corralez combines cold mussels with fresh fruit salsa
yield: Serves 6


1 lb. Green Lip Mussel (black with work also)
4 cups water
1⁄2 Lemon
1⁄2 Onion skin on diced
2 Stalks Celery diced
2 each carrots diced
1 bay leaf

4 Strawberry’s diced small
2 each green onions diced small
1 each peach diced small
1⁄4 red onions diced small
2 each Roma tomatoes diced small
1 lime juiced
1 Serrano Chile diced small no vain or seeds
1/8 teaspoon Sambal Chile Paste
Salt and Pepper to taste


In a strainer place the mussels and rinse with cold water to clean. In a medium size stock pot place the water, onion, celery, carrot, bay leaf and lemon. Bring this to a boil over medium heat. When the mussels open turn the flame off and take the mussels out of the court bouillon. Let cool for 15 minutes. Then take the half of the shell off the mussel and place the meat of the mussel on the one side. Place the mussels on a plate and in the refrigerator to chill (about 2 hours). While these are cooling in a medium size bowl combine all the ingredients for the salsa. Gently mix with a spoon. Take the mussels out of the fridge and place about a 1/2 teaspoon of the salsa on each mussel.

Pair with a Riesling or perhaps ??? a California Sauvignon Blanc, such as Everett Ridge Dry Creek Valley Sauvignon Blanc 2008

Source: "Cold Mussels with Fruit Salsa" from Los Angeles chef Lance Corralez
on line at accessed August 25, 2012