Description
My favorite way to enjoy mussels during hot-weather months? Chilled and marinated! No matter how you dress these mussels, you’ll want to follow the same basic technique. By cooking them with a minimum of moisture, and then reducing the liquids for the base of our marinade, we get an even more intense flavor, as well as an extra little kick of salinity. Garnish with a slice or two of red Fresno chile if desired.
Ingredients
- 1 tablespoon olive oil
- ½ onion, finely diced
- 1 pinch salt
- 2 pounds black mussels – scrubbed, de-bearded, and drained
- 1 teaspoon lemon zest
- 2 tablespoons diced jalapeno pepper
- ½ lemon, juiced
- 2 tablespoons Champagne vinegar
- ¼ cup olive oil, or more to taste
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 2 hrs 35 mins
Servings: 8