Wow your guests with this tasty starter at your next dinner party.
6 lbs (3 kg) Nova Scotia mussels, cleaned
1 bay leaf
1 cup (250 mL) white wine
1 small onion, chopped
2 cloves garlic, chopped
Place all ingredients in a large saucepan and bring to a boil until mussels are steamed open (about three minutes). Remove mussels, discarding any that do not open. When cool, shuck mussels and place meats in a large serving dish. Refrigerate until ready to use.
Marinade
1/2 cup (125 mL) white wine vinegar
2 cloves garlic, chopped
2 Tbsp (25 mL) Dijon mustard
1/4 tsp (1 mL) salt
1/2 cup (125 mL) olive oil
dash of black pepper
Combine above ingredients in an air-tight container and shake vigorously to blend.
Then add:
1 small hot pepper, seeded and chopped
1/4 cup (60 mL) chopped shallots or green onions
1 small red pepper, chopped
1 small green pepper, chopped
2 Tbsp (25 mL) minced fresh parsley
Stir well and pour over mussels. Refrigerate until 15 minutes before serving.
Makes approx. 12 servings.