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Mussel vinaigrette with cucumber and mint salad

You'll need

60 ml (¼ cup) extra-virgin olive oil 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 (loosely packed) flat-leaf parsley, coarsely chopped 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


  • 01
  • 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.
  • 02
  • 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.
This recipe is from the December 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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