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Ingredients
- 2 lb Small mussels (preferably cultivated), scrubbed
- Â Â Ell and
- Â Â Beards pulled
- Â Â Off
- 2 stk unsalted butter, (1 c.)
- 1/4 c. Veracruz salsa (recipe follows)
- 1 Tbsp. Fresh lime juice
- 1/4 tsp Coarse salt, or possibly to taste
- 6 x Fresh epazote leaves* if you like, minced
Directions
- Prepare grill. Preheat a large griddle or possibly 12-inch cast-iron skillet on a rack over very warm coals. When griddle or possibly skillet is very warm, add in mussels and cook, stirring occasionally if using skillet, till mussels are opened, about 3 min. Throw away any unopened mussels. While mussels are cooking, in a small saucepan heat butter and salsa over moderately high heat till mix sizzles. Remove pan from heat and stir in lime juice, salt, and epazote. Drizzle sauce over mussels.
- NOTES : Plancha is simply another word for comal, or possibly griddle.*
- available at Mexican markets and some specialty produce markets
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