Mussel vinaigrette with cucumber and mint salad


  • Serves 4 people

  • 60 ml (¼ cup) extra-virgin olive oil
  • 1 Spanish onion, finely chopped
  • 1 red capsicum, finely chopped
  • 2 garlic cloves, finely chopped
  • 3 vine-ripened tomatoes, finely chopped
  • 1 kg black mussels, scrubbed
  • 200 ml dry white wine
  • 2 tbsp red wine vinegar
  • Finely grated rind of 1 lemon
  • 1 cup (loosely packed) flat-leaf parsley, coarsely chopped
  • To serve: crusty baguette
  • Cucumber and mint salad
  • 3 Lebanese cucumbers, coarsely chopped
  • 1 cos lettuce, leaves separated and coarsely torn
  • 1 cup (loosely packed) each mint and flat-leaf parsley
  • ½ garlic clove, finely chopped
  • 1 tsp Dijon mustard
  • Juice of 1 lemon
  • 2 tbsp extra-virgin olive oil
01   Heat oil in a large saucepan over medium heat, add onion, capsicum and garlic and stir occasionally until tender (5 minutes). Add tomato and cook until tender (4-5 minutes). Add mussels and wine, cover and shake pan occasionally until mussels open (5-6 minutes). Stir in vinegar, lemon rind and parsley. Keep warm.
02   For cucumber and mint salad, combine cucumber, lettuce, mint and parsley in a bowl. Whisk garlic, mustard and lemon juice in a bowl, add oil, season to taste, drizzle over salad and toss to combine. Serve with mussels and baguette.
This recipe is from the December 2012 issue of Australian Gourmet Traveller.
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