Steamed mussels with lemon, capers and jalapeño


This recipe is from Patricia Wells The French Kitchen Cookbook. I love then flavor of the vinaigrette with the mussels. I streamed them in a pot of 50% water and 50% wine for a nice broth.

2 lbs fresh mussels
1/4 c olive oil
Juice and zest from one lemon
1/4 c capers, drained
2 shallots, minced
2 TBSP pickled jalapeño, minced
4 scallions, sliced thin
6 TBSP cilantro, minced

Scrub and beard mussels, toss any that stay open.

In a steaming pot heat water and wine – you will need enough to come up just below your steaming pot.

Combine oil, lemon juice and zest, capers, shallots, jalapeño and pepper in a small bowl. Combine cilantro and green onions in a separate bowl.

When water comes to a boil, add mussels, cover and cook 2 -3 minutes until they begin to open. Toss mussels with herbs and vinaigrette with the middle liquid.

Serve with bread.

Serves 4.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s