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Mussels Vinaigrette with Tomato Tapenade
Now here's a super tasty cold appetizer: mussels vinaigrette recipe or cooked mussels topped with a fresh tomato bruschetta!
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 8 people
Calories per serving 48 kcal
Ingredients
- 8 fresh mussels
- 1 small fresh tomato diced
- 1 bay leaf
- 2 tbsp fresh parsley chopped
- 1 tbsp capers in brine chopped
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- ½ tsp garlic chopped finely
- pepper
- salt
Instructions
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Clean the mussels using a sharp knife. Remove any barnacles, dirt or beards: the tough threads that sometimes stick out of the shell. Pull them out using your fingers.
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Then rinse the mussels and let them drain. Combine the tomato, capers, chopped parsley and chopped garlic. Season with a pinch of pepper and salt.
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Stir well. Then add the vinegar and olive oil to the tomato.
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Stir again. Then let the tomato bruschetta marinate for 10 minutes. Put it aside in the fridge to chill until needed later on. Pour a glass of water in a medium saucepan and add the bay leaf. Season with a pinch of pepper and salt.
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Place the pan over high heat until boiling, then add the mussels. Stir well and put a lid on the pan. Cook the mussels for 3 to 4 minutes. In the end all of the mussels should have opened their shells.
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Then take the pan off the heat, drain the mussels and place them on a clean chopping board or plate to cool down.
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Now rip off one of the shells of the mussels (discard them) and then loosen the cooked mussel from the other remaining shell using a sharp knife. Then place the mussels on a clean plate and top with the freshly made vinegar tomato bruschetta. Sprinkle with a last dash of pepper and salt. Serve chilled.