Ingredients
750 g large NZ Green Lipped mussels
1 tomato, skinned & chopped
1 tbsp sherry vinegar
3 tbsp SIDS SMOKED TOMATO OIL
1 tbsp capers, roughly chopped
2 pickled cornichons, finely chopped
1 tbsp finely chopped red onion
1 tbsp finely chopped orange capsicum
1 tbsp finely chopped red capsicum
1 tbsp flat-leaf parsley, chopped
SIDS SALT & PEPPER to taste
Directions
Wash the mussels in cold water and scrape off any barnacles. Place a large, heavy-based pan over a high heat. Add the mussels and 2 tbsp water, cover and boil for 2-3 minutes until the mussels just open. Discard any that don’t open. Drain into a colander and leave until cool enough to handle.
Break off the top half-shell and release the meat in the other shell, but leave in place. Arrange on a serving platter.
For the dressing, put the tomato in a food processor and whizz until smooth. Add the vinegar, SIDS SMOKED TOMATO OIL, SIDS SALT & PEPPER to taste and whizz to combine. Tip into a bowl and stir in the capers, cornichons, red onion, capsicums and parsley. Spoon the dressing over each mussel and serve at room temperature.
