Steamed mussels and red onion vinaigrette

Recipe from: 4/1/2005 12:00:00 AM

 
Fish/Seafood
 
 
 

Ingredients

 
  • 2
    kg
    black mussels, cleaned
  • VINAIGRETTE
  • 0.50
    red onion, finely chopped
  • 2
    cloves garlic, crushed
  • 1
    small red chilli, finely chopped
  • 30
    ml
    fresh, chopped basil, parsley or coriander
  • 60
    ml
    white balsamic vinegar
  • 15
    ml
    freshly squeezed lemon juice
  • 45
    ml
    olive oil
  • 45
    ml
    water
  • salt and milled pepper
Servings: Change Serving
 
 

Method

 
Remove beards from mussels and scrub well.
Place in a big pot with boiling water and steam until shells open. Discard any unopened mussels.
Mix dresing ingredients together.
Serve mussels with vinaigrette on the side, or if serving in the half shell, drizzle with vinaigrette.

NUTRITION PER PORTION: Energy 2 024 kJ; Carbs 19,2 g; Protein 59,7 g; Fat 16,9 g.

 

Read more on: steam  |  fish/seafood
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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