Mussels With Salsa -

Mussels With Salsa

The salsa topping adds a splash of colour and additional favour to these mussels, that are eaten directly from their shells. They make an eye-catching appetiser for special occasions.

Ingredients

16 large mussels
1 small, firm tomato
1 small onion or 2 shallots, peeled
1 small green pepper
1 tablespoon olive oil
Juice of 1 lemon or 2 limes
Salt and pepper to taste
Finely chopped fresh coriander or parsley to garnish

Details

Serves: 4

Method

Scrub the mussels thoroughly under cold running water with a small, stiff brush and discard any that have damaged shells. Steam them open by placing them in a covered pan on a rack or steamer over simmering water for a few minutes. Remove the mussels from their shells and reserve 16 of the cleanest half-shells. Discard any mussels that have not opened.

For the salsa, finely chop the tomato, onion or shallots and the green pepper and place in a bowl. Pour the olive oil and lemon or lime juice over the chopped vegetables, then season with salt and pepper.

Mix the mussels with the salsa and allow to marinate in the refrigerator for at least 30 minutes.

When ready to serve, arrange the half-shells on a plate and, using a small spoon, place one mussel and a little salsa in each half-shell. Avoid placing too much liquid in the shells, as this may spill during serving and ruin the presentation. Sprinkle each filled shell with finely chopped fresh coriander or parsley-the green looks very attractive against the red salsa. The mussels should be eaten by hand, directly from the shell.

Related food category:

• Soup and Starter