Entertaining Entrees

Chilled mussels with pickled vegetable salad

Name: Chilled mussels with pickled vegetable salad recipe
Yield: 4
Ingredients: 1/4 cup (60ml) extra virgin olive oil; 3 garlic cloves, sliced; 1kg mussels, cleaned; 1/4 cup (60ml) white wine; 1/2 small lemon, cut into 1cm-thick slices; 2 tbs finely chopped flat-leaf parsley; Baby parsley leaves, to serve; 100ml apple cider vinegar; 1 1/2 tbs red wine vinegar; 1 (120g) Lebanese cucumber, peeled, seeds removed, finely chopped; 1/4 medium green capsicum, finely chopped; 1 small red onion, finely chopped; 2 kumato or roma tomatoes, seeds removed, finely chopped

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by delicious. team

delicious. team

Sep 01, 2020

This seafood starter from Alessandro Pavoni is the ultimate dish to impress guests.

1/4 cup (60ml) extra virgin olive oil
3 garlic cloves, sliced
1kg mussels, cleaned
1/4 cup (60ml) white wine
1/2 small lemon, cut into 1cm-thick slices
2 tbs finely chopped flat-leaf parsley
Baby parsley leaves, to serve

Pickled vegetables

100ml apple cider vinegar
1 1/2 tbs red wine vinegar
1/4 cup (60ml) extra virgin olive oil
1 (120g) Lebanese cucumber, peeled, seeds removed, finely chopped
1/4 medium green capsicum, finely chopped
1 small red onion, finely chopped
2 kumato or roma tomatoes, seeds removed, finely chopped

Method

1.

Heat oil in a large heavy-based saucepan with a lid over high heat. Add garlic and cook, stirring constantly, for 30 seconds or until starting to go golden. Add the mussels and the remaining ingredients and stir to combine. Cover with a lid and cook, shaking the pan for 1-2 minutes until the mussels have just opened. Discard any that remain closed. Strain mussels through a colander sitting over a large bowl. Discard solids, keeping the mussels in the colander and cooking stock in the bowl.
2.

Place mussels and stock in the freezer for 15 minutes to cool quickly. Remove the mussels from the shells and place in the stock. Reserve the base of the shells and discard the tops.
3.

Meanwhile, for the pickled vegetables, place both vinegars and olive oil in a large bowl, season to taste and whisk to combine. Add in the vegetables, season to taste and mix well to combine. Stand to pickle for 30-35 minutes before serving.
4.

Drain mussels from stock and discard stock. Place reserved mussel shells on a platter and place a mussel in each shell. Spoon the pickled vegetables over each mussel and scatter with baby parsley to serve.