About this recipe:This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of peppers and vinaigrette dressing. This makes a good for starter for a larger number of guests.
24 fresh mussels, scrubbed and debearded
1 small green pepper, seeded and diced
1 small red pepper, seeded and diced
1 small yellow pepper, seeded and diced
125ml (4 fl oz) olive oil
4 tablespoons red wine vinegar
2 tablespoons chopped fresh parsley
1 hard boiled egg, chopped
1/2 teaspoon salt
1 pinch ground black pepper
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:5min › Ready in:35min
Bring 2cm of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
In a medium bowl, mix together the red, yellow, and green peppers, olive oil, wine vinegar, parsley, egg, salt and pepper. Spoon over the mussels on the shells. Refrigerate until serving.