Baby Mussels with Salsa Verde
In a tall pot, combine the wine, bay leaves, garlic and pepper grounds- cook for 2-3 minutes. Next, add the baby mussels and cook on medium heat until their shells open (about 5 minutes). Remove the pot from the stove and let cool. Remove the mussels in their shells and set aside (the stock used to cook the mussels makes an excellent soup base).
In a separate bowl, mix the parsley, cilantro, green chili pepper, olive oil, lemon zest and juice together. Season with salt and pepper to taste and add a pinch of sugar. Serve the baby mussels in their shells and add a little bit of salsa verde to each.
½ kilo baby mussels in their shells, cleaned
2 cups White wine
½ teaspoon ground black pepper
2 garlic cloves
1 bay leaf
1 cup fresh parsley leaves, minced
1 tablespoon green chili pepper, diced
2 tablespoons olive oil
Zest and juice of 1 lemon
Salt and pepper to taste
1 pinch of sugar
The intense sea flavors of these baby mussels goes nicely with the salty, herbal notes of this intense Sauvignon Blanc, whose origin is very close to the Pacific Ocean. Its origin gives it the profound palate and rich acidity that pairs so flawlessly with this dish.