- 1kg fresh mussels, cleaned of barnacles and de-bearded
- 200mls fish stock
- 100mls dry white wine
- 6 tbsp olive oil
- 1 small red onions, very finely sliced
- 1small red pepper, diced, small cubes
- 2 cloves garlic, finely chopped
- 6 large fresh, ripe plum tomatoes, chopped, 1cm
- 2 tbsp flat leaf parsley, chopped
- 2 tbsp chopped fresh basil
- ground white pepper
- 2 tbsp red wine vinegar
- First open the mussels. Bring the stock and white wine to the boil, add the cleaned mussels and cover.
- Occasionally stir the mussels to ensure all are opened, do not overcook, or the mussels or they will become tough.
- Place into a strainer, and carefully remove all the flesh, checking there are no bits of gristle or sand particles. Discard any unopened ones.
- Heat the oil and add the onions, peppers and garlic cover and soften slightly, about 15 minutes.
- Place into a bowl; add the mussels, tomatoes, parsley, basil, salt, pepper and vinegar. Mix well, but carefully.
- Adjust the seasoning if needed and serve when ready, either straight away or well chilled.