Recipe - Mussels A La Plancha

2 pound Small mussels (preferably
cultivated); scrubbed
Ell and
Beards pulled
Off
2 Sticks unsalted butter; (1
cup)
One fourth cup Veracruz salsa (recipe
follows)
1 tablespoon Fresh lime juice
One fourth teaspoon Coarse salt; or to taste
6 Fresh epazote leaves* if
desired; chopped

Prepare grill. Preheat a large griddle or 12inch castiron skillet on a
rack over very hot coals. When griddle or skillet is very hot, add mussels
and cook, stirring occasionally if using skillet, until mussels are opened,
about 3 minutes. Discard any unopened mussels. While mussels are cooking,
in a small saucepan heat butter and salsa over moderately high heat until
mixture sizzles. Remove pan from heat and stir in lime juice, salt, and
epazote. Drizzle sauce over mussels.

Recipe By : La Parilla: The Mexican Grill Reed Hearon

Posted to MCRecipe Digest V1 #220

Date: Tue, 17 Sep 1996 18:02:51 0400

From: Mail Delivery Subsystem MAILERDAEMON@rintintin.sierra.com (by way
of kmeade@ids2.idsonline.com (The Meades))

NOTES : Plancha is simply another word for comal, or griddle.=20 *
available at Mexican markets and some specialty produce markets