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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests. Ingredients:
24 fresh mussels, scrubbed and debearded |
1 small green bell pepper, seeded and diced |
1 small red bell pepper, seeded and diced |
1 small yellow bell peppers, seeded and diced |
1/2 cup olive oil |
1/4 cup red wine vinegar |
2 tablespoons chopped fresh parsley |
1 hard-cooked egg, chopped |
1/2 teaspoon salt |
1 pinch ground black pepper |
Directions:
1. Bring one inch 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.
2. In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.
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