Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from Chef Rick Bayless

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

Ingredients

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               

Directions

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.                           
 

 

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