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Mussel Seviche
Yields: 10 serving(s)
Ingredients
- 5 pound(s) very fresh black or green mussels
- 1/2 cup(s) plus
- 2 tablespoon(s) olive oil
- 1/2 cup(s) dry white wine
- 4 sprigs fresh thyme
- 1 teaspoon(s) dried thyme
- 3 large new potatoes; washed, cooked and cut into 1/2″ cubes
- 1 1/2 pound(s) tomatoes; cut into 1/2″ cubes
- 1/2 small sweet onion; peeled and thinly sliced
- 4 tablespoon(s) fresh or frozen green peas
- 1/3 cup(s) fresh lemon juice
- 1 teaspoon(s) coarse salt
- 1/2 cup(s) fresh chopped italian parsley
Directions
- Clean mussels.
- In a dutch oven with tight-fitting lid, combine the 2 tbsp of olive oil, 2 tbsp of the wine, thyme and the mussels.
- Cover and steam over high heat until mussels barely open, 5 to 8 minutes.
- Discard any unopened mussels.
- Let juices stand in pan for a few minutes to settle the sediment.
- Strain juices into bowl through a sieve lined with a double layer of cheesecloth.
- Using a paring knife, detach mussels from shells, being careful not to tear them.
- Place in the bowl with the mussel juices.
- Add potatoes, tomatoes , onion, peas, lemon juice, salt, parsley and remaining olive oil and wine.
- Toss gently.
- Serve at room temperature.
- Chile-heads archives.
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