Mussels with red onion vinaigrette

By Reuben Riffel | Published 1 April 2009

The simple flavours of the vinaigrette really bring the most out of the wonderful fresh shellfish.

You need:
• 2 kg black mussels

For the vinaigrette:
• 1/2 red onion, finely chopped
• 2 cloves garlic, crushed
• 1 small red chilli, finely chopped
• 30 ml fresh basil, parsley or corriander, chopped 
• 60 ml white balsamic vinegar
• 15 ml freshly squeezed lemon juice
• 45 ml olive oil
• 45 ml water
• salt and freshly ground pepper

Here's how:
1. Open, sesame. Scrub mussels well and remove the beard. Place in a big pot with boiling water and steam until the shells open. Discard any unopened mussels.
2. Make the vinaigrette. Mix the dressing ingredients together.
3. Plate them. Serve mussels with vinaigrette on the side or, if you serve them in the half shell, drizzle the vinaigrette over.

Other recipes to try out:
Beach Crayfish
Mussel pot

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