1 dozen fresh mussels, washed and cleaned
1 tablespoon butter
1 teaspoon minced shallots
1 teaspoon minced garlic
1/2 cup white wine
1/4 cup heavy cream
1 whole tomato, chopped
1/2 red onion, choppe
1 tablespoon fresh chopped cilantro
1 serrano chile, minced
4 tablespoons Salsa Fresca
In a large 10 inch saute pan heat the olive oil and butter. Add the shallots and garlic. Add the mussels and then the wine. Cover the pan with a lid and allow the mussels to cook for three minutes. The mussels will open. Remove the lid and discard any mussels that haven’t opened.
Reduce the liquid remaining in the pan down to half. Then add cream, tomato, red onion, cilantro, and chile. Continue cooking for two more minutes.
Salsa Fresca
1-1/2 cups peeled and diced jicama
1 cup diced red onion
3 cups diced tomatoes
1/2 bunch fresh cilantro, chopped
3 serrano chiles, minced
1/4 cup fresh-squeezed lemon juice
1 teaspoon salt
1/2 teaspoon pepper
Combine the above ingredients in a bowl, mix well, and add salt and pepper to taste.