What do you do when you want to do something different than cooking them in a wine sauce and serving them as "Moules et Frites"?
Try this twist on taste featuring Olive the Best chipotle olive oil.
You will still using white wine but adding chopped cucumber, peppers, onions, lemon juice and capers.
A nice easy appetizer or meal add-on.
Prep Time10 minsCook Time5 minsTotal Time15 mins
½ cup dry white wine
1 lb mussels (scrubbed and de-bearded)
1 Persian cucumber
¼ cup roasted red peppers, diced
3 tbsp Olive the Best Ultra Premium Extra Virgin Olive Oil
1 tbsp Olive the Best Chipotle Olive Oil
2 tbsp red onion, chopped
2 tbsp parsley, chopped
1 fresh whole lemon, juiced
1 tbsp capers, chopped
salt and pepper, to taste
1In a large pot bring to a simmer the dry white wine, add the mussels and cover, cook until mussels open (5 min); drain and let cool. Discard any unopened mussels.
2Break off and discard the empty halves of the mussel shells and loosen the mussels from the other halves.
3In a separate container toss the Persian cucumber, roasted red peppers, Ultra Premium EVOO, Chipotle Olive Oil, chopped red onion, parsley, lemon juice, chopped capers and season with salt and pepper.
4Spoon over the mussels and serve.
Ingredients
½ cup dry white wine
1 lb mussels (scrubbed and de-bearded)
1 Persian cucumber
¼ cup roasted red peppers, diced
3 tbsp Olive the Best Ultra Premium Extra Virgin Olive Oil
1 tbsp Olive the Best Chipotle Olive Oil
2 tbsp red onion, chopped
2 tbsp parsley, chopped
1 fresh whole lemon, juiced
1 tbsp capers, chopped
salt and pepper, to taste
Directions
1In a large pot bring to a simmer the dry white wine, add the mussels and cover, cook until mussels open (5 min); drain and let cool. Discard any unopened mussels.
2Break off and discard the empty halves of the mussel shells and loosen the mussels from the other halves.
3In a separate container toss the Persian cucumber, roasted red peppers, Ultra Premium EVOO, Chipotle Olive Oil, chopped red onion, parsley, lemon juice, chopped capers and season with salt and pepper.
4Spoon over the mussels and serve.
Recent Comments