Steamed Mussels with Caper and Herb Vinaigrette
Photography Manja Wachsmuth .
Juicy steamed mussels get topped with a tangy dressing – and no matter how many I make there are never any leftovers!
Serves: 4
INGREDIENTS
30 medium-sized mussels, scrubbed
1 tablespoon olive oil
Vinaigrette
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 tablespoon baby capers
2 tablespoons finely chopped red onion
1 tablespoon each finely chopped flat-leaf parsley and mint
sea salt and freshly
ground pepper
METHOD
Heat the oil in a large saucepan and add the mussels. Cover and cook, shaking the pot occasionally until the mussels open. Remove the mussels to a bowl as they open, discarding any that remain closed.
Vinaigrette: Whisk the oil, vinegar, garlic and mustard in a bowl and season. Stir in the remaining ingredients.
To serve: Remove 1 shell from each mussel and discard. Check for any small crabs and gently pull out the beard if still attached.
Arrange on a large board or platter and spoon over the vinaigrette. Serve with lemon wedges.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.