Steamed Mussels with Mango and Coriander Salsa
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
International
Steamed Mussels with Mango and Coriander Salsa
Description
This recipe prepares fresh mussels by cleaning and debearding them before steaming to open shells while retaining their tender texture. The accompanying salsa is made by carefully removing mango cheeks and cutting the fruit into small cubes, alongside finely diced purple onion and red bell pepper. Fresh coriander leaves are picked and chopped finely to add herbaceous brightness.
The salsa’s sweet and slightly acidic mango contrasts the sea brininess of the steamed mussels, creating a refreshing complement. The mixture of crisp onion and pepper adds mild pungency and crunchy texture against the mussels’ softness. This dish lends itself well to casual dining when served with rustic white bread, which can be used to soak up flavorful juices released by the mussels and salsa.
Ingredients
- 1 kilogram mussels fresh black or blue type
- 2 Mango
- 1 purple onion small
- 1 red bell pepper
- 1 Coriander bunch
- olive oil extra virgin
- white wine
- sea salt flakes
- black pepper freshly ground
- white bread any, wood fired
Instructions
Mussels
- For tips on cleaning mussels, see cleaning mussels.
- Once all the mussels are de-bearded, put back in the fridge and move onto the salsa prep.
Salsa Prep
- Remove the cheeks of the mangoes by cutting just right of the centre on the slimmer edge. As you run the knife down the fruit, you will need to navigate the knife around the seed. To do so, just slightly curve your cut to the right and then as you near the bottom of the seed curve back in.
- Repeat this process on the left cheek of the mango.
- To remove the meat of the fruit, stick the tip of a large spoon between the skin and the meat, and work the spoon around the whole cheek.
- Slice the cheeks in half, then cut into strips and then into small cubes.
- Very finely dice the onion (brunoise cut).
- Cut the capsicum into quarters and remove the core and seeds. Press each quarter flat and cut away any of the white or transparent flesh, then finely dice.
- Pick the coriander leaves off the thick stalks and finely chop, being careful not to over chop as it will bruise.
- Place all the ingredients in a large mixing bowl, and toss with a liberal amount of very nice extra virgin olive oil.
- Season with salt and pepper to taste and set aside, not in the fridge.
Steaming and Plating
- Once the salsa is prepped, place a half cup or so of white wine in a large pot, cover with a lid and place on a high heat.
- Once the wine starts to boil, add all the cleaned mussels and replace the lid.
- After a minute or so, stir the mussels or shake the pot as the mussels at the bottom will open first.
- Remove the lid and, with a pair of tongs, take out any mussels that are open and arrange them in a large serving dish. At this point you will need to move quickly as the mussels will all start to open at once and you do not want to overcook them.
- If they all look as though they are open, just dump the whole lot into a strainer and then continue to arrange in the serving platter. Don’t serve any unopened mussels.
- Once the mussels are arranged, cover liberally with the mango salsa and serve immediately, well, as soon as you have topped up the wine glasses, that is.
Notes
User Reviews
Overall Rating
4.9
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