Green Tomatillo Steamed Mussels with Israeli Couscous

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Green Tomatillo Steamed Mussels 

with Israeli Couscous 


I recently had an AMAZING opportunity to cook for Food Network producers.  I was asked to make a signature dish that represents my style of cooking, personality, or background. I prepared it ahead of time and presented it for the producers on the Skype interview. I gained my inspiration by going to my local fish monger and brainstorming in that awesome atmosphere
This represents my cooking style because I always like to use a cool ingredient, like tomatillos or this pasta, and I always like to make new recipes, as this one was also new for me!
(Seriously, I made a new dish for Food Network producers – Was I crazy!??!) I wasn’t picked for the show, but it was still a great opportunity and something I can always look back on! ❤

8 tomatillos, husks removed, largely chopped
1/2 medium onion, chopped (red optional)
1 jalapeno, seeds removed, chopped
2 garlic cloves, finely grated
2 tbsp lime juice
4 tbsp fresh cilantro, finely chopped, with more reserved for plating
1/2 cup crispy white wine
1/2 cup broth (seafood, chicken, vegetable) 
3/4 cup uncooked Israeli couscous
1 lb mussels, beards removed
salt to taste
Optional: grilled bread with garlic


In a medium bowl, combine the tomatillos, onions, jalapeno, garlic, lime juice, and cilantro.  Combine and adjust salt as needed. Allow to sit for about an hour.  


Heat medium saute pan (with lid) over medium heat. Add the wine, broth, and half of the salsa mixture. Cover and bring to a boil.   

Once boiling, add pasta. Reduce heat to a low boil and allow to cook for 5 minutes. 

Add mussels. Cover and cook until mussels have opened and pasta is cooked through. 

Remove from the heat and add the rest of the tomatillo salsa.  Adjust seasoning. 

Serve warm, topped with extra cilantro (and optional grilled bread with garlic.)  

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