Mussels in Tomato Vinaigrette
I particularly like these mussels with their astringent dressing - an ice-cold beer would be the perfect accompaniment.
Ingredients
750g/1lb 10oz large, rope-grown mussels
1 medium vine-ripened tomato, skinned, roughly chopped
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
salt and freshly ground black pepper
1 tbsp capers, roughly chopped
2 pickled cornichons (mini gherkins), finely chopped
1 tbsp finely chopped red onion
1 tbsp finely chopped green pepper
1 tbsp finely chopped red pepper
1 tbsp finely chopped flatleaf parsley
Preparation method
Wash the mussels in plenty of cold water and scrape off any barnacles with a knife. Discard any that don’t show signs of closing when squeezed gently, then pull out the tough fibrous beards protruding from between the closed shells.
Heat a large, heavy-based pan over a high heat. Add the mussels and two tablespoons of water, cover and shake around for 2-3 minutes, or until the mussels have just opened. Drain into a colander and leave until cool enough to handle. (Discard any mussels that do not open.)
Break away the empty, top half-shell from each mussel. Release the meat in the other shell, but leave it in place. Place them side by side on a serving platter.
For the dressing, put the chopped tomato into a mini food processor and blend until smooth. Add the vinegar, oil and some salt and pepper to taste and blend briefly once more to combine.
Tip into a small bowl and stir in the capers, cornichons, red onion, green pepper, red pepper and parsley. Spoon some of the dressing over each mussel and serve at room temperature.
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Ingredients
750g/1lb 10oz large, rope-grown mussels
1 medium vine-ripened tomato, skinned, roughly chopped
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
salt and freshly ground black pepper
1 tbsp capers, roughly chopped
2 pickled cornichons (mini gherkins), finely chopped
1 tbsp finely chopped red onion
1 tbsp finely chopped green pepper
1 tbsp finely chopped red pepper
1 tbsp finely chopped flatleaf parsley
Preparation method
Wash the mussels in plenty of cold water and scrape off any barnacles with a knife. Discard any that don’t show signs of closing when squeezed gently, then pull out the tough fibrous beards protruding from between the closed shells.
Heat a large, heavy-based pan over a high heat. Add the mussels and two tablespoons of water, cover and shake around for 2-3 minutes, or until the mussels have just opened. Drain into a colander and leave until cool enough to handle. (Discard any mussels that do not open.)
Break away the empty, top half-shell from each mussel. Release the meat in the other shell, but leave it in place. Place them side by side on a serving platter.
For the dressing, put the chopped tomato into a mini food processor and blend until smooth. Add the vinegar, oil and some salt and pepper to taste and blend briefly once more to combine.
Tip into a small bowl and stir in the capers, cornichons, red onion, green pepper, red pepper and parsley. Spoon some of the dressing over each mussel and serve at room temperature.
Article source.
