A terrific dish to serve at a party or on a buffet or as an appetizer. The red wine, balsamic vinegar and garlic infuse the mussels with a punchy flavour.
3/4 cup (175 mL) red wine
1 garlic clove, chopped
1 bay leaf
1/2 cup (125 mL) chopped onions
4-5 lbs (2 kg) mussels
Place red wine, garlic, bay leaf and onion in a deep saucepan and bring to a boil. Add mussels and cover. Let mussels steam for three to five minutes, or until mussels are opened. Remove mussels, discarding any that do not open and transfer mussels in their shell to a large serving bowl.
Dice the following vegetables, place in a bowl and set aside.
1/2 small green pepper
1/2 small red pepper
1/2 small yellow pepper
1/2 small red onion
Marinade:
1 cup (250 mL) olive oil
1/2 cup (125 mL) balsamic vinegar
1 garlic love, minced
Salt and pepper to taste
Combine the above ingredients in an air-tight container and shake well. Add the reserved diced vegetables and stir to coat. Pour the mixture over the reserved mussels and cover. Refrigerate for a least two hours, turning occasionally for even marinating. Remove from the refrigerator 15 minutes before serving.
Make six servings.