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      RECIPE TITLE "Spanish Tapa Salad" Author: Charleston Seafood

    yields4 servings time 25 mins difficultyeasy


    • 24 mussels
    • 1/3 cup dry white wine
    • 1 tsp. olive oil
    • 2 medium clove garlic, crushed
    • 1/2 tsp. dried thyme
    • 1 tsp. fresh lime juice
    • 2 limes
    • salt and pepper to taste
    • 1/4 cup each red and yellow pepper, finely diced
    • 2 tbsp. fresh coriander leaves, finely chopped


    1. Place wine, oil, garlic and thyme in a large pot, cover with mussels and steam until shells open, 4 to 5 minutes.
    2. Remove from broth and set aside, discarding any with unopened shells
    3. While cooking, quarter one lime. Remove strips of zest from the other, and juice.
    4. Strain broth through a coffee filter.
    5. Over high heat reduce broth to 1/4 cup.
    6. Add 1 tsp. lime juice and season with salt and pepper to taste.
    7. Cool to room temperature.
    8. Discard top shell from each mussel and place them on serving plates.
    9. Drizzle a little broth over each, sprinkle with diced peppers and coriander.
    10. Use lime or lemon zest and coriander leaves as a garnish and serve with lime zest.

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