Amanda Laird: Mussel salad with oregano on grilled bread

Mussel salad with oregano on grilled bread. Photo / Babiche Martens

Serves 4

Water
½ cup white wine
1kg mussels
4 thick slices sourdough bread
4 tomatoes
1 red onion
1/3 telegraph cucumber or 2 Lebanese
4 Tbs olive oil
1 ½ Tbs cider vinegar
½ cup parsley, chopped
1 handful fresh oregano leaves
Salt and freshly ground black pepper

1 Pour 1 cup of water and the wine into a large pot. Bring to a boil then add the scrubbed mussels, cover and steam for approximately 3 minutes or until the shells have opened. Let cool.

2 Grill the sourdough and set aside. Remove the mussels from the shells, remove any beards, chop the mussels.

3 Dice the tomatoes, onion and cucumber, add to the mussels with the olive oil and vinegar. Add the parsley and the oregano, toss and season to taste. Chill for 30 minutes before serving on the grilled bread.