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A recipe by soFeminine.co.uk
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Ingredients :
- 12 mussels
- 15 g shallots
- 200 ml Noilly Prat (white vermouth)
Sauce
- 20 g courgettes
- 20 g red and green peppers, peeled
- 20 g chives, snipped
- 20 g tomatoes,
- 20 g fennel
- 5 g salt
- 10 ml vinegar
- 10 ml olive oil
- 10 ml tomato juice
Recipe :
Mussels
- Put the Noilly Prat and shallots in a saucepan and bring to boil then flambé.
- Add mussels and cook until they have opened.
- Take off top mussel shells.
- Chill.
Sauce (prepare the night before)
- Dice the vegetables and mix in a bowl.
- Add salt, vinegar, tomato juice and olive oil.
- Leave overnight.
- Serve mussels with a little sauce in each shell, or on side.
Advice :
Try making 'vegetable crisps' for a fun starter or snack with your mussels : Thinly slice some beetroot, courgette, celery, carrots or any other vegetables you fancy, then arrange on an oven tray.
Cook at a very low heat for 30 minutes, by which time the vegetables will have lost their liquid and become crisp and crunchy, without any oil !
My comments :
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