Name: Mussel vinaigrette with cucumber and mint salad
Yield: 4
Ingredients: 60 ml extra-virgin olive oil (¼ cup); 1 Spanish onion, finely chopped; 1 red capsicum, finely chopped; 2 garlic cloves, finely chopped; 3 vine-ripened tomatoes, finely chopped; 1 kg black mussels, scrubbed; 200 ml dry white wine; 2 tbsp red wine vinegar; Finely grated rind of 1 lemon; 1 cup flat-leaf parsley, coarsely chopped (loosely packed); To serve: crusty baguette; Cucumber and mint salad; 3 Lebanese cucumbers, coarsely chopped; 1 cos lettuce, leaves separated and coarsely torn; 1 cup (loosely packed) each mint and flat-leaf parsley; ½ garlic clove, finely chopped; 1 tsp Dijon mustard; Juice of 1 lemon; 2 tbsp extra-virgin olive oil

Ingredients

60 ml extra-virgin olive oil (¼ cup)

1 Spanish onion, finely chopped

1 red capsicum, finely chopped

2 garlic cloves, finely chopped

3 vine-ripened tomatoes, finely chopped

1 kg black mussels, scrubbed

200 ml dry white wine

2 tbsp red wine vinegar

Finely grated rind of 1 lemon

1 cup flat-leaf parsley, coarsely chopped (loosely packed)

To serve: crusty baguette

Cucumber and mint salad

3 Lebanese cucumbers, coarsely chopped

1 cos lettuce, leaves separated and coarsely torn

1 cup (loosely packed) each mint and flat-leaf parsley

½ garlic clove, finely chopped

1 tsp Dijon mustard

Juice of 1 lemon

2 tbsp extra-virgin olive oil

Method

Main

1.Heat oil in a large saucepan over medium heat, add onion, capsicum and garlic and stir occasionally until tender (5 minutes). Add tomato and cook until tender (4-5 minutes). Add mussels and wine, cover and shake pan occasionally until mussels open (5-6 minutes). Stir in vinegar, lemon rind and parsley. Keep warm.

2.For cucumber and mint salad, combine cucumber, lettuce, mint and parsley in a bowl. Whisk garlic, mustard and lemon juice in a bowl, add oil, season to taste, drizzle over salad and toss to combine. Serve with mussels and baguette.