5 pounds mussels slowly steamed to retain plumpness. Reserve the mussel liquor
2 onions, finely chopped
1 tbsp ginger, fresh, finely chopped
1 cup coriander leaves, finely chopped
1/2 cup parsley, finely chopped
1/2 cup lemon juice
1 cup extra-virgin olive oil
6 cloves garlic, minced
1/2 tbsp salt, kosher or rough sea salt
1 jalapeño minced
2 tomatoes, grated (roma)
ground pepper to taste
Steam mussels slowly and quickly pull out each mussel as they are ready. Save and clean halves of the shells for serving.
Combine mussels and tomatoes in a large mixing bowl. In a food processor combine jalapeno, ginger, garlic, lemon juice, salt & pepper and 2 tablespoons of the reserved liquor. Slowly add olive oil as processor runs. Combine this mixture with mussel mixture along with 1/2 of minced onion, parsley and 1/2 of the cilantro Stir well to mix evenly. Refrigerate overnight and stir well to mix evenly.
Before serving add the second half of finely minced onion and cilantro and taste for salt, lemon and mussel liquor. To serve, spoon some of the mixture into a half shell and top with chopped coriander.
