Catalan-Style Mussels

all details

This dish is from Ristorante da Gesuino in the city of Sassari on the Italian island of Sardinia.

Catalan-Style Mussels

Ingredients

  • 1kg mussels, washed and de-bearded
  • 250g ripe cherry tomatoes
  • 1 small onion, peeled and finely sliced
  • 1 cup fresh basil leaves
  • 1 tbsp red-wine vinegar
  • Juice of half a lemon
  • 100ml extra virgin olive oil
  • Salt

Method

Put mussels in a large pot and place on high heat with a lid for 2-3 minutes until they open. Remove from heat and strain. Take mussels out of shells and place meat in a serving dish. Cut each cherry tomato in half and add to mussels. Tear basil leaves into large pieces and add to dish with onion. In a bowl whisk together vinegar, lemon juice and olive oil until well emulsified. Add to mussels and other ingredients. Season with salt and mix well. Cover dish and refrigerate for at least 2 hours, ideally 24 hours. Serve with flatbread and salad.

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  • Main Ingredients - Shellfish
  • Cuisine - Italian

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