Recipe courtesy of Robert Irvine
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Mussels Gazpacho
Total:
1 hr 40 min
Prep:
30 min
Inactive:
1 hr
Cook:
10 min
Yield:
8 servings of 2 to 3 mussels each
Level:
Intermediate
Total:
1 hr 40 min
Prep:
30 min
Inactive:
1 hr
Cook:
10 min
Yield:
8 servings of 2 to 3 mussels each
Level:
Intermediate

Ingredients

  • 16 to 24 large fresh mussels in shell, debearded and well scrubbed
  • 1/2 cucumber, peeled, seeded and diced small
  • 2 tomatoes, seeds removed and diced small
  • 1 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons tomato paste
  • 2 dashes hot sauce (recommended: Tobasco)
  • 2 teaspoons finely chopped fresh cilantro
  • 1 lime, juiced
  • Salt and freshly ground black pepper
  • 1/2 cup sour cream, as garnish, optioinal

Directions

Fill a saucepot with 1-inch of water. Place mussels in pot, cover, and steam until mussels open, discarding any that do not open. Remove mussels from pan and chill.

In a mixing bowl, combine cucumber, tomatoes, onion, garlic, tomato paste, hot sauce, cilantro and lime juice and season with salt and pepper. When mussels are cold, split the shells, leaving the mussel on the half-shell and discarding the other half. Spoon some of the mixture on top of mussel. Garnish with sour cream, if desired.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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