Green Tomatillo Steamed Mussels
with Israeli Couscous
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.)