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Los Angeles chef Lance
Corralez combines cold mussels with fresh fruit salsa
1 lb. Green Lip Mussel (black with work also)
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 http://lancecorralez.com/blog/?p=134 accessed August 25, 2012