Description
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
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 hard-cooked egg, chopped
- ½ teaspoon salt
- 1 pinch ground black pepper
Instructions
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 mins
Servings: 6