Mussel Salsa Verde
50m
The vinegary mussels pair so well with the parsley and garlic. It's a really versatile sauce that goes well on many different occasions, and perfectly compliments fried meat and fish!
The Pickled Mussel Salsa Verde is perfect for making over barbecues, taco nights, or over dinner when paired with a nice piece of pork schnitzel! It works also really well as a dipping sauce for croquettes, or a spread for some sourdough bread.
The inspiration was the delicious oozy butter found in the centre of Chicken Kiev, one of my favorite childhood dishes.
Melt 1 cup of unsalted butter over medium heat in a saucepan. Cook 20m stirring occasionally. Butter will take on the color of hazelnuts when ready
Transfer brown butter to a bowl to cool down
The Brown Butter is ready
Rinse and remove beards from 1 kg of black mussels
Bring 1 cup of vegetable stock to boil
Add mussels. Cover with lid
Simmer the mussels until they open. Strain and reserve stock
Melt 1 tbsp of butter on low heat. Add 5 chopped garlic cloves and 2 tbsp of diced onion
Add 1 tbsp of yellow mustard seeds
Add the reserved stock and 1⅓ tbsp of apple cider vinegar
Reduce by ⅔
Add ¼ cup of brown butter and stir to combine. Remove from the heat
Pick ¼ bunch of parsley. Chop
Slice stalks from ¼ bunch of flat leaf parsley
Pick mussel meat and transfer to bowl. Add brown butter mixture
Add the sliced parsley, 1 tbsp of capers and mix to combine. The Mussel Salsa Verde is ready
Enjoy with a mega tasty Pork Chop Schnitzel!
Yield 4 people
Mussel
1 kg
Caper
1 tbsp
Mustard Seeds
1 tbsp
Parsley
¼ bunch
Apple Cider Vinegar
1⅓ tbsp
Vegetable Stock
1 cup
Diced Onion
2 tbsp
Chopped Garlic
5 cloves
Butter
1 tbsp
Flaky Salt
to taste
Brown Butter
Unsalted Butter
1 cup