Ingredients
6tbspred onion,finely chopped
¼cupparsley,finely chopped
3tbspolive oil
2tbspred wine vinegar
1tbspwater
1garlic clove,minced
½jalapeno pepper,seeded and minced
¼tspkosher salt
⅛tspblack pepper
¼tspred pepper,crushed
2lbsfresh live mussels
¾cupwhite wine,use broth for whole30
¾cupwater
Preparation
Combine all the sauce ingredients in a medium bowl and mix well. Sit at room temperature while preparing the mussels.
Place mussels in a colander and rinse them under cold water to remove any sand. Scrub them with a stiff brush under cold running water to remove any sand.
The shells will be closed until you cook them, discard any cracked shells. To debeard, use your fingers to firmly pull out the hairy filaments.
Clean off the outsides with a brush to remove any barnacles or dirt.
Place ¾ cups of water and ¾ cup of white wine in a large pot and bring to boil. Add the mussels, cover, and steam until the mussels are all open for 5 to 6 minutes.
Carefully drain water and divide into 4 bowls.
Top the mussels with the Piri Piri and enjoy!
