These were delicious, the mussels were so plump and the vinaigrette dressing added this delicious tangy taste to them, you just can't stop going back for more.
Now he barbecues the mussels, but I have added a stove top method, just in case you prefer that method.
Now I am always on the look out for new ideas to serve at my parties and these would be great as an appetizer for a larger number of guests, as the recipe is easily doubled or tripled, it's perfect finger food.
You can serve these warm straight away or you can refrigerate them one hour before serving them.
Looking for a new party idea, try this, it will not disappoint.
Serves 4-6 as a starter
5 tablespoons extra virgin olive oil
5 tablespoons white wine vinegar
1 shallot, finely chopped
1 clove garlic, finely chopped
1 red chilli, seeded, if preferred, finely chopped
4 tablespoons chopped flat leaf parsley
Salt & freshly ground pepper,to taste
1 kg mussels
Make the dressing by whisking together the oil and vinegar. Stir in the shallot, garlic, chilli and parsley, then season.
Clean the mussels by scrubbing the shells and pulling out any beards.
Barbecue method: Heat a barbecue to hot, then place mussels on barbecue and cook until they open, turn them over every now and then. As they open, remove from heat, and remove and discard one side of the shell.
Stove top method: If you don't want to barbecue the mussels, you can cook them on the stove top, you will need 1/2 cup white wine here
After you have cleaned the mussels put them in a saucepan. Add the white wine, bring to a boil then cover and cook for approximately 3 minutes or until the shells open. Drain and let cool slightly so you can open up the shells.
To serve: Arrange the mussels in the half shells on a platter, whisk the dressing again then spoon over the mussels.
Pin it: www.pinterest.com.au/pin/399413060702388756/