All Things Yum! Chilled Marinated Mussels by Mary Waserstein
I love recipes that are easy to make and feed a crowd. The summer for me is about eating tons of fresh bright food. The more local the better! We eat lots and of fish and shellfish in the summer. I love to tell my kiddos that whatever they are eating was swimming around in the bay with them that morning.
Clams, Mussels and their assorted cousins are some of my favorite things to eat. They are best served in a large bowl with loaves of crusty bread and large bowls for the empty shells. There is something very satisfying about standing around munching on something yummy from a giant bowl with a glass of wine and several good friends.
Mussels are wonderful chilled and marinated- the possibilities are endless – one could make a mayo based dressing with curry, or pesto, or fresh salsa- the list goes on and on. I like this recipe because it incorporates fresh summer veggies with a bright vinaigrette laced with fresh herbs.
Serve on a large platter and serve with a chilled glass of wine.
Chilled Marinated Mussels with Summer Veggies
6 lb bag of mussels cleaned
1 red pepper finely chopped
1 medium green tomato finely chopped
1 shallot finely chopped
1 bunch chopped parsley or dill
1/3 cup extra virgin olive oil
1/4 white balsamic vinegar
2 tablespoons dijon mustard
1 tablespoon chopped capers
1 teaspoon Kosher salt
In a large pot add mussels and an inch of water. Cover and turn on medium high. Let cook for about 10 mins or until the mussels are opened. Drain mussels in a colander.
While the mussels are cooking, add the oil, vinegar, mustard, capers and several turns of black pepper in a large bowl. Mix well, and then add the peppers, green tomato, shallot and fresh herbs. Add the mussels when ready. With a large spoon, mix the mussels into the vinegarette- you want to make sure to get all of the dressing from the bottom into the mussels. Cover with plastic wrap and chill for at least 5 hours. Before you serve add one teaspoon of salt and mix well. Serve on a large platter with a bowl for the shells.
* you can add a diced serano or jalepeno pepper if you would like some heat. I omitted since this was served at a dinner heavy in kids.
** Guest Post written by Mary Waserstein. Mary is a lifelong New Yorker and East Hamptonite. All Things Yum was born from Mary’s love of cooking and entertaining as well as interior design. The featured recipes vary from the mid-week quickie to the more involved recipes for the leisurely weekend. Mary’s recipes focus on homestyle meals that work equally well for the casual family dinner or a more upscale evening. Throw in a dash of design and you have All Things Yum! http://www.allthingsyum.com **