Ingredients:
2 lbs. fresh mussels (shell on)
1 cup dry white wine
1 small red onion (minced)
1 cucumber (seeds removed, minced)
1 red pepper (minced)
1 yellow pepper (minced)
1/4 cup capers
1/2 cup champagne vinegar
1/2 cup extra virgin olive oil
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
1 tablespoon chopped chives
Salt and pepper to taste
Method:
Wash the mussels thoroughly and place them in a large saucepan with wine. Cover and steam until they are fully opened. Strain (save broth for another use) and let the mussels cool on a sheet pan. Pick the meat and discard the shells. Combine all ingredients and season with salt and pepper. Cover and let marinate in the fridge for at least an hour. The dish will keep for three to four days.
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Email the author:
Wilson Rothschild: nosliwdlihcshtor@yahoo.com
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