New Zealand Mussels in Cilantro & Serrano Cream Sauce

Executive Chef Julio Ramirez , Fishwife, Pacific Grove

Serves 2

1 dozen fresh New Zealand green lip 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, chopped
1 tablespoon fresh chopped cilantro
1 serrano chile, minced
4 tablespoons Salsa Fresca( see recipe below)

Salsa Fresca
1 1/2 cup peeled an 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

In a large 10-inch saute pan heat the olive oil and butter (use hot heat, but don't let the butter burn). 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 (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
Combine the above ingredients in a bowl, mix well, and add salt and pepper to taste.