Mussel vinaigrette with cucumber and mint salad

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.