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Fresh mussels with gazpacho sauce

Ingredients 16
Servings 4


  • 36
  • wine
  • water
  • 1
  • 1
    celery sprig
  • 3
    garlic cloves
  • 1
    bay elaf
  • 8
    medium, ripe tomatoes
  • 5
  • 1
    red sweet pepper
  • 30
    olive oil
  • salt and freshly milled pepper
  • dash lemon juice
  • Worcestershire sauce
  • 100
    cucumber, diced


Scrape off the beards of the mussels using a sharp knife, then scrub and soak the mussels in water to remove all traces of grit. Poach in mixture of half white wine and half water to cover, together with carrot, celery sprig, garlic cloves and a bay leaf. Simmer for 2 to 3 minutes. Cool in the stock and chill lightly. Discard mussels that don't open. GAZPACHO SAUCE: Cut a small cross in the top of each tomato. Place in boiling water for 2 to 5 minutes, then slip off the skins. Purée tomatoes and add sugar and red sweet pepper, finely diced. Add olive oil, salt and freshly milled pepper, and lemon juice. Add a drop of Worcestershire sauce. Fold in diced cucumber (a refreshing touch, adding both colour and crunch). Just before serving, place mussels on individual plates and spoon sauce around them. Add a sprig or two of basil and fennel to decorate.

Read more on: fish/seafood

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