Although it took a little time to prepare the Salsa Verde, by cooking it and steaming the fresh mussels in advance (like the tip advised) last minute preparation was a breeze! We used the mussels as a main dish, serving with a simple tossed salad and crisp Chardonnay. The mussels were briny and sweet and the Salsa Verde was the perfect addition. They looked pretty in the pan of coarse salt too and were fun to share right on the table!
Grilled Mussels with Salsa Verde
From EatingWell: May/June 2011
This is a fun little appetizer of mussels roasted with salsa verde, a bold-flavored Italian sauce made with lots of fresh herbs, garlic and anchovies. We blanch the garlic in this version to give it a more subtle flavor that doesn’t overpower the mussels. The bonus in this recipe is that you get leftover mussel broth, which is a delicious base for seafood soups and sauces.