Ingredients
- For the mussels:1kg mussels
- 1 tbsp olive oil
- 5 whole garlic cloves, peeled
- 150ml white wine
- For the salsa:2 large vine-ripened tomatoes, peeled and finely chopped
- 1 tbsp red wine vinegar
- 4 tbsp extra virgin olive oil
- 1 tbsp capers, finely chopped
- 1 small red onion, finely chopped
- 1 red pepper, deseeded and finely chopped
- 1 green pepper, deseeded and finely chopped
- 3 garlic cloves, finely chopped
- 1 tbsp chopped fresh flat leaf parsley
- Salt and cracked black pepper, to taste</li>
Wash the mussels in cold water. Scrub off any rough barnacles and pull off the beard. Discard any that are chipped or open. Soak in cold water for 20 minutes, then drain.
In a large saucepan heat the olive oil with the garlic. Add the mussels and white wine. Shake, cover and cook over a high heat for about five minutes, or until the shells have all opened. Remove from the heat, drain and allow to cool for 10 minutes. Discard any mussels that have failed to open. Remove the top shell from each mussel and discard, then loosen the mussel from its base shell so that it is just sitting in the shell. Arrange them on a serving platter. You should have about 40.
Make the salsa by putting all the ingredients in a bowl and mixing well. Taste for seasoning. If you want a smooth texture, blend in a food processor, but you can serve it just as it is. To serve, spoon two teaspoons of the salsa over each mussel.
