cooking class  with Chef Todd English
Braised Mussels with Salsa Verde
 
Yield: 1-3 servings

Ingredients:
 
1tbsp extra-virgin olive oil  
.25 oz garlic, sliced                            
.25 oz shallots, minced                       
½ lb mussels, cleaned                     
3 oz white wine                             
2 tbsp salsa verde (see recipe below)          
6-8 pieces croutons                                        
 
Directions:
 
In sauté pan, heat oil. Add shallots and garlic oil, sauté until light brown and toasted. Add mussels to pan, toss and sauté for one minute. Add wine, toss, cover and steam mussels for 1-2 minutes, until they open. Spoon mussels and pan liquid into large bowl. Drizzle salsa verde over mussels. Top with 6-8 croutons.

Salsa Verde
 
Ingredients:

1 bunch parsley                            
1 bunch cilantro                           
1 bunch watercress                      
2 cups garlic                              
1 tbsp white vinegar                 
2 each jalapenos                        
salt & pepper to taste      
 
Directions:
 
Combine all ingredients in blender and blend until very smooth. Season to taste.
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More recipes from Todd English
» Pan-Roasted Salmon
» Steamed "East Coast" Halibut with Hot Pepper Yogurt Sauce
» See all Todd's recipes

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