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Mussels with Green Sauce
Summer 2008
Mussels with Green Sauce
Summer 2008BY: Lucy Waverman
A lovely summery way of serving mussels. The green sauce is essentially a salsa verde that gets tossed with the mussels once they are cooked.
Green Sauce
1 cup (250 mL) chopped basil
2 tbsp (25 mL) capers
½ tsp (2 mL) chopped garlic
3 anchovy fillets
¼ cup (50 mL) olive oil
1 cup (250 mL) white wine
2 lbs (1 kg) mussels
Salt and freshly ground pepper
1 tbsp (15 mL) lemon juice
1. Combine basil, capers, garlic, anchovy fillets and olive oil in a food processor and process until smooth. Set aside.
2. Bring wine to a boil in large pot over high heat. Add mussels, cover and steam for 2 to 3 minutes or until mussels open. Discard any that do not open.
3. Stir in Green Sauce, toss everything together, season with salt and pepper to taste and add a spritz of lemon juice. Serve with lots of good bread to mop up the tasty juices.
Serves 6
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What to Serve
Mussels with Green Sauce
Summer 2008BY: Lucy Waverman
A lovely summery way of serving mussels. The green sauce is essentially a salsa verde that gets tossed with the mussels once they are cooked.
Green Sauce
1 cup (250 mL) chopped basil
2 tbsp (25 mL) capers
½ tsp (2 mL) chopped garlic
3 anchovy fillets
¼ cup (50 mL) olive oil
1 cup (250 mL) white wine
2 lbs (1 kg) mussels
Salt and freshly ground pepper
1 tbsp (15 mL) lemon juice
1. Combine basil, capers, garlic, anchovy fillets and olive oil in a food processor and process until smooth. Set aside.
2. Bring wine to a boil in large pot over high heat. Add mussels, cover and steam for 2 to 3 minutes or until mussels open. Discard any that do not open.
3. Stir in Green Sauce, toss everything together, season with salt and pepper to taste and add a spritz of lemon juice. Serve with lots of good bread to mop up the tasty juices.
Serves 6