On Tap Oil & Vinegar Recipe Detail

Stuffed Mussels

Ingredients:

• 1/2 cup dry white wine
• 1 lb. mussels (scrubbed and de-bearded)
• 1 Persian cucumber, diced
• 1/4 cup roasted red peppers, diced
• 3 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Chipotle Olive Oil
• 2 Tbsp red onion, chopped
• 2 Tbsp parsley, chopped
• Fresh juice from 1 lemon
• 1 Tbsp chopped capers
• Salt and Pepper

Directions:

In large pot bring white wine to simmer. Add mussels and cover. Cook until mussels open ~ 5 min. Drain and let cool. Discard any unopened mussels.

Break off and discard empty halves of mussel shells and loosen mussels from other halves. In separate container toss cucumber, red peppers, oils, red onion, parsley, lemon juice, capers and season with salt and pepper. Spoon over mussels and serve.