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Mediterranean Blue Mussels & Cilantro - Scully on Spring

Title: Mediterranean Blue Mussels & Cilantro - Scully on Spring is a home-style recipe. Serves 4. 60 Blue mussels 2 Red cherry peppers; thinly - sliced, up to 3 peppers 6 Shallots; fine dice 3 Cloves of garlic; fine dice 2 tb Coriander seeds; toasted and - crushed 8 Scallions; sliced thin 1 s...

Illustrative photo

Ingredients

• 60
• 2

Method (preview)

1. 1

   Sliced, up to 3 peppers 6 Shallots; fine dice

2. 2

   3 Cloves of garlic; fine dice 2 tb Coriander seeds; toasted and - crushed 8 Scallions; sliced thin 1 sm Bunch cilantro; roughly chop

3. 3

   Wash mussels under cold running water to remove any beard or growth on the shell, reserve in the refrigerator.

4. 4

   Slice cherry peppers thin, remove seeds for a more mild spice.

5. 5

   Chop shallots and garlic fine.

6. 6

   Toast coriander seeds till their fragrance is released, next crush the seeds with the blade of a knife.

7. 7

   Slice scallions thin on a bias.

8. 8

   Chop roughly the leaf of cilantro that has been washed and dried well.

9. 9

   To cook: Heat a small stockpot or a large saute pan over a medium flame, add the extra virgin olive, the garlic, shallots, coriander seeds, and cherry peppers, cook for about 2 minutes to release their flavors, do not brown.

10. 10

    Next add mussels and toss to coat with all onions and spice.

11. 11

    Next add white wine scallions and cilantro, toss again and cover pan and cook till mussels open, at this point they are done.

12. 12

    Serve mussels immediately. crisp grilled bread can be served on the side to soak up the cooking broth that remains in the pan.

13. 13

    MealMaster formatting by: Bill Webster, converted by MM_Buster v2.0j.