Mussels in a vinaigrette dressing

Babiche Martens

Ingredients

5 Tbsp	Extra virgin olive oil
5 Tbsp	White wine vinegar
1	Shallot, (finely chopped)
1 clove	Garlic, (finely chopped)
1	Red chilli, seeded (if preferred) and finely chopped
1	Salt & freshly ground pepper, (to season)
1 kg	Mussels (Main)
½ cup	White wine
4 Tbsp	Flat leaf (Italian) parsley

Directions

1. Make the dressing by whisking together the oil and vinegar. Stir in the shallot, garlic and chilli then season.
2. Clean the mussels by scrubbing the shells and pulling out any beards then put in a saucepan.
3. Add the wine, bring to a boil then cover and cook for approximately 3 minutes or until the shells open. Drain and let cool.
4. Arrange the mussels in the half shells, whisk the dressing again then spoon over the mussels. Refrigerate for 1 hour before serving with parsley sprinkled over.