Mussels in a vinaigrette dressing
Photo by Babiche Martens
- Make the dressing by whisking together the oil and vinegar. Stir in the shallot, garlic and chilli then season.
- Clean the mussels by scrubbing the shells and pulling out any beards then put in a saucepan.
- Add the wine, bring to a boil then cover and cook for approximately 3 minutes or until the shells open. Drain and let cool.
- Arrange the mussels in the half shells, whisk the dressing again then spoon over the mussels. Refrigerate for 1 hour before serving with parsley sprinkled over.