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Recipe Servings: 9 servings of 3 mussels per person Description: Allergens: Animal, Brewers yeast, Capsaicin/peppers, Citrus, Egg, Fermented, Fish/seafood, Fructose, Fruit/vegetable, Grape, Lemon, Miscellaneous, Nightshade, Olive, Onion, Parsley, Pepper, Shellfish, Spices, Sugar, Sulfites, Vinegar, Yeast Ingredient List:

Qty	Name
1/2 cup	dry white wine
2 lbs	mussel
to taste	salt
to taste	black pepper
1 cup	olive oil
1/2 cup	wine vinegar
1	onion , finely chopped
1	red pepper , finely chopped
1	green pepper , finely chopped
1/2 cup	capers
1/2 cup	parsley , finely chopped
2	eggs , hard-cooked, finely chopped
1/2	lemon , cut in wedges

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Instructions: Pour half of the wine in a large frying pan. When it starts boiling, add mussels. Add salt and pepper. Add the rest of the wine and cover the pan. let cook for 9 minutes, shaking the pan every now and then. Make sure that all the mussels are open. Discard the ones that are not. Transfer the mussels to a serving platter.

Reserve sauce.

For Vinaigrette Sauce, in a bowl, combine oil, vinegar, salt, pepper and the reserved sauce. Beat briskly. Add the chopped vegetables, capers, parsley and eggs to the bowl. Mix well. Pour over the mussels and refrigerate for about 4 hours Serve garnished with lemon wedges.
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Miscellaneous: Created: August 17th, 2007
Last Updated: August 17th, 2007
Source of Recipe: Unknown Printing
Filed Under: Desserts




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