TOTAL TIME: 1 hr 40 min
Prep: 30 min
Inactive Prep: 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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.