Circulaire actuelle Co-op Food - Valable à partir du 16.05 au 14.08 - Page n° 20

Les produits de cette circulaire

light sheet grill fresh bowl slice butter unsalted butter baguette

CHIMICHURRI MUSSELS 7 cup 2tbsp CO-OP GOLD Unsalted Butter, room temperature CLUB HOUSE LA GRILLE Chimichurri Seasoning large cloves garlic, finely chopped lime, for zest and grilling fresh mussels jalapeño, very finely sliced CO-OP GOLD PURE Artisan Golden Baguette, cut into inch slices on angle 2stalks green onions, finely sliced % cup cilantro, roughly chopped 1. Prepare the butter ahead of time. Use a spatula to mash the butter in a small bowl until soft and pliable. 2. Add chimichurri spice, garlic and zest of the lime and mix well. Cut lime in half. Set aside one half for grilling. 3. Place a two-foot piece of heavy-duty foil on a baking sheet, then position a second piece of the same length on top in the opposite direction. 4. Clean mussels by giving them a light scrub and pulling out the beard (the little furry piece attached to the one side of the edge of shell). 5. To cook mussels, preheat grill on high. 6. Place mussels in the centre of the double layer of foil. Top with dollops of seasoned butter and sprinkle with jalapeno slices. Close the foil over the mussels and fold the ends and long edges snugly to seal the package. 7. Place foil package directly on the grill and close lid. Cook covered for approximately 12 to 15 minutes, depending on the heat output of the barbecue. 8. Unwrap one edge and peek inside the foil package. As soon as most of the mussels are open and reach 74°C (165°F), they are ready to eat. Re-seal and set aside mussel package. Do not eat any unopened mussels; make sure to discard them. 9. Grill lime cut-side down for approximately 4 minutes. Grill baguette slices if desired. 10. Open the foil package, squeeze lime over mussels, then sprinkle green onions and cilantro over top. Enjoy immediately!