Salsa's signature blend of tangy and spicy makes it a versatile flavor enhancer in all kinds of dishes. We paired salsa with mussels and wine for a take on moules Provencal.
- Total Time:
- Servings: 4
Photography: Bryan Gardner
Source: Martha Stewart Living, November 2015
- 1 cup salsa
- 1/2 cup dry white wine
- 2 pounds cleaned, debearded mussels
- Extra-virgin olive oil
- Toasted bread, for serving
Combine salsa and wine in a large pot. Bring to a boil. Add mussels. Cover and cook until mussels open, about 5 minutes. Drizzle with olive oil and serve immediately, with toasted bread on the side.