Well, I couldn’t help myself. I bought myself a ton of mussels and then rounded up all the fruit in my house…
Like apple and lemon and champagne mango.
Really the genius part of this recipe is that the mussels just cook themselves. A little pepper, some butter, and it is good – but it all tastes like the sea.
- 1 pound mussels
- 1 apple, cubed
- 1 lemon
- 1 champagne mango, peeled and cubed
- 1 tbsp cold butter, cubed
- handful of cilantro, diced
- fresh cracked pepper
- good bread!
Cube up the apple and drizzle on half of the lemon. Add a lot of fresh cracked pepper and saute up for a few minutes in a large pot. Turn up the heat to high, and when it is screaming hot, drop in the mussels.
Cover and let cook until they open up, like 1 or 2 minutes.. They are done very quickly. Trust me.
Turn down the heat, remove the shells into a big bowl, and then to the remaining liquid add the other half of the lemon and the butter, whisking rapidly until it comes to a simmer. Then add the mango, cilantro, and more pepper. Stir just a bit and cook for about 30 seconds more, just to warm it up. Then poor the sauce over the mussels and serve with crusty bread.
Sweet and salty and peppery and seafoody. Yum..