Stuffed Mussels
Ingredients:
- 1/2 cup dry white wine
- 1 lb. mussels (scrubbed and de-bearded)
- 1 diced Persian cucumber
- ¼ cup diced roasted red peppers
- 3 Tbls MOV Extra Virgin Olive Oil
- 1 tablespoon MOV Chipotle Infused Olive Oil
- 2 Tbls chopped red onion
- 2 Tbls chopped parsley
- Fresh lemon juice from 1 lemon
- 1 tablespoon chopped Capers
- Salt and Pepper
Directions:
In 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.
Break off and discard the empty halves the mussel shells and loosen the mussels from the other halves.
In a separate container toss the Persian cucumber, roasted red peppers, EVOO, Chipotle Olive Oil, chopped red onion, parsley, lemon juice, chopped capers and season with salt and pepper.
Spoon over the mussels and serve.
Enjoy!
In 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.
Break off and discard the empty halves the mussel shells and loosen the mussels from the other halves.
In a separate container toss the Persian cucumber, roasted red peppers, EVOO, Chipotle Olive Oil, chopped red onion, parsley, lemon juice, chopped capers and season with salt and pepper.
Spoon over the mussels and serve.
Enjoy!