Mussels with Salsa Verde
Mussels with Salsa Verde
Ingredients
- 1/2 cup (125 ml) white wine
- 1 clove garlic, finely chopped
- 1/2 cup (125 ml) parsley
- 10 mint leaves
- 2 cups (500 ml) fresh spinach, trimmed
- Tabasco, to taste
- Salt and pepper
- 4 lbs (2 kg) mussels, cleaned and trimmed
- 1/2 cup (125 ml) 35% cream
Instructions
- In a large saucepan, bring the wine to a boil with the garlic. Add the parsley, mint, spinach and cook just enough to soften them.
- In a blender, purée the mixture until smooth, then return to the saucepan. Add the Tabasco sauce and bring to a boil.
- Season with salt and pepper. Add the mussels and stir to coat.
- Cover and cook for about 5 minutes, stirring several times, until the mussels open. Remove and discard any that remain closed. Stir in the cream and adjust the seasoning.
- Serve in shallow bowls.
Mussels with Salsa Verde