It can be used as an appetizer or snack.
material: for 8 people
- Approximately 48 mussels (1 1/2 lb/700 g), tightly closed and cleaned
- About 2/3 cup homemade or jarred roasted tomatillo salsa
- 1/4 cup chopped fresh cilantro
Grill the mussels. Spread the mussels on the grill. It will take 2-4 minutes to open. The mussels are done when both sides are completely peeled off. Remove mussels and place on a rimmed baking sheet.
Once warm enough to handle, crack open the empty half of the mussel and use your fingers or a small knife to remove the flesh from the other part.
Return the meat to the mussel shells (the empty side presents best).
Finish and serve. Arrange the mussels on a plate. Pour half a teaspoon of sauce over each, sprinkle with coriander and serve.