40-50 mussels, washed and cleaned
100ml white wine
1 lemon cut in 4
16 cherry tomatoes, finely diced
1/2 red onion, finely diced
1 green 1 red pepper, finely diced
1 large bunch parsley, finely chopped
1 garlic clove, crushed with salt
2 tbsp red wine vinegar
4 tbsp virgin oil
Salt and pepper to taste
1/4 tsp sugar
Simmer the wine in a large saucepan, add the mussels, put a lid and cook for 2-3 minutes, until the mussels are open, shake the pan often
Strain , keep half of the liquid, cool the mussels
Mix the remaining mussel liquid with the garlic, vinegar, olive oil and sugar, season with salt and pepper
Add the tomato, onion, pepper and parsley, put in the fridge for half an hour.
Lay the mussels on a plate, put the tomato mixture over the mussels
[FONT="]Serve with lemon wedges and toasted bread, you can also add in the tomato mixture chopped hard-boiled egg, capers or cured ham
[/FONT]
100ml white wine
1 lemon cut in 4
16 cherry tomatoes, finely diced
1/2 red onion, finely diced
1 green 1 red pepper, finely diced
1 large bunch parsley, finely chopped
1 garlic clove, crushed with salt
2 tbsp red wine vinegar
4 tbsp virgin oil
Salt and pepper to taste
1/4 tsp sugar
Simmer the wine in a large saucepan, add the mussels, put a lid and cook for 2-3 minutes, until the mussels are open, shake the pan often
Strain , keep half of the liquid, cool the mussels
Mix the remaining mussel liquid with the garlic, vinegar, olive oil and sugar, season with salt and pepper
Add the tomato, onion, pepper and parsley, put in the fridge for half an hour.
Lay the mussels on a plate, put the tomato mixture over the mussels
[FONT="]Serve with lemon wedges and toasted bread, you can also add in the tomato mixture chopped hard-boiled egg, capers or cured ham
[/FONT]
