Photo: Quentin Jones
- 1kg live mussels
- 1/2 cup dry white wine
- 2 sprigs fresh oregano
- 1 punnet cherry tomatoes
- 1 celery heart
- 2 baby cos lettuce
- 4 tbsp extra virgin olive oil
- Juice of a lemon
- Salt and pepper
- 3-4 tbsp parsley leaves
Wash mussels, scrub well and remove beards. Place in a large pot, add wine and oregano sprigs, turn heat to high and cover with lid. Cook for 2 minutes, shaking every 30 to 40 seconds to help mussels open.
Remove from heat and drain liquid from mussels into a bowl then strain liquid through fine muslin or clean tea towel.
Place strained cooking liquid into a small pot. Bring to the boil and reduce by two-thirds. Meanwhile, remove cooked mussels from shells, discarding shells and any mussels that are not open.
Cut cherry tomatoes in half and put into a large bowl along with mussels. Thinly slice celery heart and add to bowl along with any tender celery leaves. Clean and trim baby cos and chop each top to bottom into six wedges. Place these in the bowl. Make a dressing by mixing olive oil, lemon juice and mussel liquid to taste. Dress salad and season with salt and pepper. Add parsley and toss. Serve on a platter or in individual bowls.
Wine: Young semillon or riesling
- Main Ingredients - Tomato