Lemon and Jalapeno Marinated Mussels
Ingredients: live black mussels, onion, olive oil, salt, lemon · 30 min cook time · 180kcal · $16.50
Ingredients
2pounds live black mussels, 1diced onion, splash olive oil, pinch salt, 1whole lemon, 1whole jalapeno, splashes champagne vinegar, 1slice Fresno chili
Instructions
1. Scrub, debeard, rinse, and drain the live black mussels.
2. Add a little bit of olive oil, diced onion, and a big pinch of salt to a pan. Cook stirring over medium-high heat until they just start to sizzle.
3. Carefully transfer the drained mussels into the pan, cover tightly, and cook for about two minutes or until the mussels just open up.
4. Quickly transfer the cooked mussels and all accumulated juices (liquor) into a bowl. Let them sit until cool enough to handle.
5. Separate the mussels from the shells, reserve the half-shells, and transfer the mussels to the fridge.
6. Transfer the reserved mussel liquor back into the pan over medium-high heat and reduce until most of the liquid evaporates into a glaze.
7. Transfer the reduced liquor to a bowl to cool, then whisk in freshly grated lemon zest, finely diced jalapeno, fresh lemon juice, champagne vinegar, and oil to make the dressing.
8. Spoon the dressing over the chilled mussels, press plastic wrap on top, and marinate in the fridge for two to four hours.
9. Transfer each marinated mussel back into its reserved shell, top with extra dressing and minced jalapeno, and optionally garnish with a slice of Fresno chili.
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