60 ml (¼ cup)extra-virgin olive oil1Spanish onion, finely chopped1red capsicum, finely chopped2garlic cloves, finely chopped3vine-ripened tomatoes, finely chopped1 kgblack mussels, scrubbed200 mldry white wine2 tbspred wine vinegarFinelygrated rind of 1 lemon1 cup (loosely packed)flat-leaf parsley, coarsely choppedTo serve:crusty baguetteCucumber and mint salad3Lebanese cucumbers, coarsely chopped1cos lettuce, leaves separated and coarsely torn1 cup(loosely packed) each mint and flat-leaf parsley½garlic clove, finely chopped1 tspDijon mustardJuiceof 1 lemon2 tbspextra-virgin olive oil
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.
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.