Mussels with Spicy Salsa

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Mussels with Spicy Salsa

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Here is a fresh approach to muscles inspired by one of my favorite Japanese chefs Morimoto. Once you start eating these you will not be able to stop. They are also a very healthy appetizer and great for parties as you can make them ahead and keep them in the fridge until you are ready to serve. These are worth it trust me.



Mussels with Spicy Salsa

On 17/02/2011 (Thursday) at 3:38 am by Benny.
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  • Prep Time:
    6 min
  • Cook Time:
    6 min
  • Ready Time:
    12 min


2 servings


  • One finely chopped shallot
  • 1 teaspoon soy sauce
  • 6 teaspoons rice vinegar
  • 1 teaspoon grape seed oil
  • 1 teaspoon chili oil
  • One finely chopped garlic clove
  • 1 tablespoon grated ginger
  • ½ cup finely chopped parsley
  • ½ teaspoon sea or kosher salt
  • Small fresh chili slices to finish


Start by steaming the muscles for 5 min then let cool.
Now combine all the salsa ingredients and mix well let sit for 5 min for flavors to meld.
Now take off have the shell of the muscles and remove the muscle from the tendon so it’s free from the shell.

Plate anyway you prefer, spoon a little of the salsa around the muscle and place one small piece of chili on top and enjoy!

These are so friggin addicting they are a flavor explosion in your mouth!



Step by step in photos here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

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