Steamed Mussels with Caper and Herb Vinaigrette
Photography by Manja Wachsmuth .
Juicy steamed mussels get topped with a tangy dressing – and no matter how many I make there are never any leftovers!
Serves: 4
INGREDIENTS
30 medium-sized mussels, scrubbed
1 tablespoon olive oil
Vinaigrette
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 tablespoon baby capers
2 tablespoons finely chopped red onion
1 tablespoon each finely chopped flat-leaf parsley and mint
sea salt and freshly
ground pepper
METHOD
Heat the oil in a large saucepan and add the mussels. Cover and cook, shaking the pot occasionally until the mussels open. Remove the mussels to a bowl as they open, discarding any that remain closed.
Vinaigrette: Whisk the oil, vinegar, garlic and mustard in a bowl and season. Stir in the remaining ingredients.
To serve: Remove 1 shell from each mussel and discard. Check for any small crabs and gently pull out the beard if still attached.
Arrange on a large board or platter and spoon over the vinaigrette. Serve with lemon wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.