1/2 cup finely chopped shallots
1/3 cup julienned fresh basil
1/4 cup fresh tarragon leaves
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1 1/2 cups vinaigrette
4 lb fresh mussels, well scrubbed, debearded
1 cup water
1/2 cup roasted, peeled and sliced red bell peppers
Other necessary items,
Your favorite vinaigrette .
In a small bowl, combine the shallots, basil, tarragon, chives, parsley and vinaigrette. Stir to mix and set aside.
Discard any mussels that do not close to the touch. In a large saucepan, bring the water to a boil. Add the mussels, cover and steam over high heat, stirring once or twice, until the shells open, 3-5 minutes.
Drain the mussels and discard any that have not opened. Place them in a large serving bowl or divide equally among smaller individual bowls. Scatter the peppers evenly over the top(s).
Pour the vinaigrette-herb mixture directly over the mussels and peppers. Serve immediately or let cool and serve at room temperature.
- per Serving
- Serves 4-6
- Fat. Total
- % Cal. from Fat