Mussels in Vinagrette

Original post can be found here.

Ingredients

1 kilo mussls in the shell, cleaned and de-bearded
1 glass chardonay
2 bay leaves
3 tomatoes finely diced
1 red onon, finely diced
13 cup Italian parsley finely died
1 roasted pepper finly diced
1-2 garlic cloves minced
uice of 1 lemon and 1 lime
1 teaspoon white wine vinegar
salt and peperto taste.

Method
Add the cleaned mussels to a large skillet with the white wine and bay leaves, cover and cook for 3-4 minutes or until they’re all open.

Make the vinaigrette by tossing all the remaining ingredients in a bowl, cover and refrigerate until ready to serve.

To serve, remove half the shell from each mussel and top each one with a tablespoon of the vinaigrette.