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Categories:
white wine shallots fresh mussels bell peppers onions ginger fresh cilantro olive oil white wine vinegar
Viewed: 47 - Published at: 2 years agoIngredients
- 3/4 cup dry white wine
- 2 None shallots, peeled and diced
- 2 3/4 lb fresh mussels, scrubbed, beards removed, any open shells discarded
- 3 None bell peppers (1 yellow, 1 red, 1 orange pepper), halved and deseeded
- 3 None onions, peeled and finely diced
- 3/4 inch fresh ginger, peeled and grated
- 1/2 cup fresh cilantro, a little reserved for garnish, remainder finely chopped
- 6 tbsp olive oil
- 3 tbsp white wine vinegar
Method
- Preheat broiler. Bring wine and shallots to a boil. Season, add mussels, cover and simmer for 8 mins, or until shells open. Drain, reserving cooking liquid, and allow to cool.
- Place peppers skin-side up on a baking sheet and broil for 10-12 mins, until skin is charred. Place in a plastic bag and allow to cool. Remove skin and finely dice flesh. Set aside.
- To finish, remove mussels from shells, discarding any that are still closed. Mix with peppers, onions, ginger and cilantro. Mix 3/4 of reserved cooking liquid with oil and vinegar. Season then toss with mussel salad and garnish with cilantro.
