The Recipes

Marinated Mussels

I used this as an appetizer tonight.  I made plenty of leftovers so that I can use them on a marinated seafood salad.  Everybody steams mussels, but no matter how many other ingredients you throw in... they're just steamed mussels.  Plus, everybody overcooks them, or so it seems.  Note:  steaming the mussels is one of the steps to making these.  As soon as the mussels open, you need to remove them from the heat.  Otherwise, you will end up with slightly brown and tough mussels as opposed to delicious and delicate flesh.

Marinated Mussels


- 1/2 lime, juiced
- splash rice vinegar
- splash soy sauce
- 1/4-in. piece of ginger, grated
- 1 garlic clove, minced
- small handful of cilantro, chopped
- small handful of parsley, chopped
- 1/2 lb. of mussels, scrubbed and cleaned
- 1/4 c. dry white wine
- salt
- olive oil
- a few splashes of sriracha or other hot sauce (optional)

In a large pot, add the wine and another 1/2 c. of water.  Begin to heat, and add the garlic and the sriracha.  Add the mussels, making sure to discard any that will not stay closed or are cracked.  Cover and steam just until the mussels open, about 4 minutes.  Drain the mussels and put them in the refrigerator to cool.

Whisk together the rest of the ingredients in a small bowl: the soy, lime juice, rice wine vinegar, cilantro, parsley, ginger, salt, and pepper.  Once the mussels are cooled, remove them from their shells and put them in the marinade, stirring to coat.  Let them sit in the fridge for at least an hour or two before serving.