Preparation for four
· 2 kg mussels
· 1 Shallot
· 1 cup White wine
· 1 bay leaf
· ½ cup parsley finely chopped
· ½ cup coriander finely chopped
· 1 green chili pepper
· 1 onion finely chopped
· ¼ cup olive oil
· ¼ cup lemon juice
· Salt and pepper to taste
In a pot, put 1-2 cups of water, shallots, wine and bay leaf: boil.
In a bamboo basket, or steam strainer, place the mussels, put in to the pot with boiling water and cover. Cook 6-8 minutes or until all the mussels are opened. Remove those that are closed. Remove from the steam and allow cooling slightly.
Meanwhile, prepare the green sauce. In a bowl, put the parsley, cilantro, green chili, onion, olive oil, lemon juice, salt and pepper.
Stir to mix. Correct the seasoning and add lemon juice if necessary.
Remove the mussels from the shells (reserve some with the shell to decorate) and put in a bowl. Add the green sauce and mix. Serve in individual bowls. Decorate with 2-3 mussels with their shell.