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Ingredients
- 1kg mussels
- For the herb vinaigrette
- 1/3 cup extra virgin olive oil
- 1 tbsp sherry vinegar
- 1 tbsp balsamic vinegar
- 1/4 tsp Maldon sea salt
- dash of freshly ground black pepper
- 4 tbsp shallots, finely minced
- 2 tomatoes, seeds removed and diced into tiny cubes
- 2 tbsp basil leaves, finely sliced
- 1 tsp lemon thyme, finely minced
- 1 tbsp chives, finely chopped
- 2 tbsp flat-leaf parsley leaves
Method
Soak and scrub the mussels, then set aside.
Make the vinaigrette by whisking all ingredients together.
Heat a heavy-based pot with a tight-fitting lid for one minute, then drop in the mussels without any liquid. Cover and cook over a moderate to high flame. Resist lifting the lid. When the top starts to blow steam, they are nearly ready. Check at the three-minute mark.
If all mussels are not open, continue steaming for another minute. Discard any unopened mussels and drain out any liquid. Pour in the vinaigrette, stir and serve.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store
