Salsa: Its Not Just for Chips

• 2 pounds fresh, ripe tomatoes, chopped
• 1/2 small red onion, minced
• 2 to 3 jalapeno or serrano peppers to taste, seeded and minced
• 4 tablespoons chopped cilantro (more to taste)
• 1 tablespoon fresh lime juice or 2 teaspoons balsamic vinegar (optional)
• 4 pounds mussels
• Salt or vinegar
• 1 cup dry white wine
• 2 shallots or 1/2 onion, finely chopped
• 4 garlic cloves, crushed
• Chopped cilantro for garnish

1. Make the salsa.
2. Combine all the ingredients in a bowl and set aside.
3. Do not add salt yet.
4. Clean the mussels.
5. Brush them and pull out their beards.
6. Discard any with cracked or open shells.
7. Place in a bowl, and rinse in several changes of cold water.
8. Cover with cold water, and stir in a generous amount of salt or 2 tablespoons of vinegar.
9. Let sit 15 minutes.
10. Drain, rinse and soak again for 15 minutes.
11. Drain and rinse.
12. Combine the wine, onion (or shallots) and garlic in a large pot or wok, and bring to a boil.
13. Add the mussels, cover and steam five minutes or until the mussels open (this may be easier for you if you do it in two batches).
14. Shake the pot or stir halfway through steaming to redistribute the mussels.
15. Using tongs, remove the mussels to a bowl.
16. Strain the cooking liquid into another bowl through a cheesecloth-lined strainer.
17. Set aside.
18. Remove the mussels from their shells, and set the shells aside.
19. Discard any mussels that havent opened.
20. Rinse the mussels very briefly to wash away any lingering sand.
21. In a large bowl, mix together the salsa with 1 cup of the strained cooking liquid from the mussels.
22. Taste, and add salt if desired.
23. Toss the mussels with this mixture, cover and refrigerate for one hour or longer.

tomatoes, red onion, serrano peppers, cilantro, lime juice, mussels, salt, white wine, shallots, garlic, cilantro

Taken from cooking.nytimes.com/recipes/1013999 (may not work)