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A recipe by soFeminine.co.uk
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Mussel vegetable crunch |
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Ingredients :
1 litre of mussels
500ml dry white wine
1 shallot
1 onion
1 courgette
1 aubergine
1 red and 1 green pepper
2 tomatoes
4 torillas
Parsley, chives, thyme, bay leaves, salt and pepper
Recipe :
Scrub the mussels and remove any which are open.
Pour the white wine into a pan.
Add the chopped shallots, thyme and bay leaves.
Add the mussels to the pan and leave them to open up.
Shell the mussels and reduce the juice by a quarter.
Dice the vegetables and heat in 2 tbsp olive oil in a separate pan for 10 minutes in 2 tbsp olice oil over a gentle heat.
Pre-heat the oven to 180°C (GM 6).
Cut the tortillas into discs and pop them in the oven on a baking tray with 50ml olive oil and the chopped parsley and chives.
Sauté two quartered tomatoes in 25ml olive oil.
Add the mussel juice and heat for a few minutes, then blend in a food processor and season.
Arrange the mussel mixture on a plate, top with a disc of tortille and drizzle with the tomato sauce.
Advice :
Recommended wines:
Light reds such as Saumur Champigny and Maçon
Rosés such as Bandol and Tavel
whites such as St Véran, Sancerre and Pouilly
My comments :
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