Mussels Creme Verde

2 days ago 4

Democracy Dies successful Darkness

Teddy Folkman mightiness beryllium champion known for his bold pairing of bluish food and mussels, but he's perpetually experimenting with caller combinations and likes to alteration his offerings seasonally. He says this caller rendition was inspired by chap cook Ann Cashion's salsa verde.

Adapted from Folkman, cook astatine Granville Moore's successful Northeast Washington.

Ingredients

2 pounds tomatillos, husked but kept full (green and firm, each astir the aforesaid size)
1 mean onion, coarsely chopped (about 1 cup)
20 cloves ail (or fewer, to taste)
2 oregon 4 jalapeño peppers (cut immoderate soma disconnected 1 to taste; if you don't get immoderate vigor close away, usage each 4; if you get the vigor close away, usage 2)
Leaves and tender stems from 1 clump cilantro, finely chopped (about 1/2 cup)
2 cups dense cream
8 tablespoons to 12 tablespoons (1 to 1 1/2 sticks) unsalted butter
2 pounds mussels, cleaned and beards removed; spot NOTE
Salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving

Calories
730
Fat
53 g
Saturated Fat
30 g
Carbohydrates
35 g
Sodium
760 mg
Cholesterol
205 mg
Protein
33 g
Fiber
6 g
Sugar
11 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from Folkman, cook astatine Granville Moore's successful Northeast Washington.

Tested by Dean Felten.

Published August 17, 2010

Updated March 13, 2026