30 medium-sized mussels, scrubbed
1 tablespoon olive oil
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
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.