Grilled Mussels with Tomatillo Salsa and Cilantro
Almejas Asadas con Salsa Verde y Cilantro
Serves 8 as a nibble or light appetizer
Recipe from Season 6 of Mexico--One Plate at a Time
About 48 (1 1/2 pounds) tightly closed mussels, scrubbed and de-beareded
About 2/3 cup homemade or bottled roasted tomatillo salsa
1/4 cup chopped fresh cilantro
1. Grill the mussels. Turn on a gas grill to medium-high or light a charcoal grill and let the coals burn until quite hot and covered with white ash. Spread the mussels onto the grill grates. As they open - it'll take 2 to 4 minutes - they're ready when the two sides of the shell have released completely from each other - remove the mussels to a rimmed baking sheet. When cool enough to handle, break off the empty half of the shell and, using your fingers or a small knife, pull the meat from the shell. Lay the meat back in the shell (the empty side of the shell is the prettiest for serving).
2. Finish and serve. Arrange the mussels on a serving platter. Spoon a half teaspoon or so of the salsa on each one, sprinkle with cilantro and you're ready to serve.