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Servings 4
Calories 362 kcal
Prep Time15 mins
Cook Time15 mins
Total Time30 mins

Ingredients
 

  • 1 kg fresh mussels, cleaned of barnacles and de-bearded
  • 200 fish stock
  • 100 ml dry white wine
  • 6 tbsp olive oil
  • 1 small red onions, very finely sliced
  • 1 small red pepper, diced, small cubes
  • 2 garlic cloves, finely chopped
  • 6 large fresh, ripe plum tomatoes, chopped, 1cm
  • 2 tbsp flat leaf parsley, chopped
  • 2 tbsp chopped fresh basil
  • salt
  • ground white pepper
  • 2 tbsp rice wine vinegar

Instructions
 

  • Clean the mussels and remove the beard.
  • Bring the stock and white wine to the boil, add the mussels and cover
  • Occasionally stir the mussels to ensure they all are opened, do not overcook, or they will become tough.
  • Place into a strainer, carefully remove all the flesh, check there are no bits of gristle or sand particles. Discard any unopened ones.
  • Heat the oil and add the onions, peppers and garlic cover and soften slightly for about 15 minutes.
  • Place into a bowl; add the mussels, tomatoes, parsley, basil, salt, pepper and vinegar. Mix well, but carefully.
  • Adjust the seasoning if needed and serve when ready, either straight away or well chilled.
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Nutrition Facts
Fresh Mussel Vinaigrette with Red Onions & Plum Tomatoes
Amount per Serving
Calories
362
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
36
mg
12
%
Sodium
 
534
mg
23
%
Potassium
 
792
mg
23
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
5
g
6
%
Protein
 
18
g
36
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword mussels, seafood, tomato
Course Seafood
Cuisine ITV This Morning, Summer
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