Steamed Mussels with Caper and Herb Vinaigrette
Photography Manja Wachsmuth .
Juicy steamed mussels get topped with a tangy dressing – and no matter how many I make there are never any leftovers!
Serves: 4
INGREDIENTS
30 medium-sized mussels, scrubbed
1 tablespoon olive oil
Vinaigrette
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 tablespoon baby capers
2 tablespoons finely chopped red onion
1 tablespoon each finely chopped flat-leaf parsley and mint
sea salt and freshly
ground pepper
METHOD
Heat the oil in a large saucepan and add the mussels. Cover and cook, shaking the pot occasionally until the mussels open. Remove the mussels to a bowl as they open, discarding any that remain closed.
Vinaigrette: Whisk the oil, vinegar, garlic and mustard in a bowl and season. Stir in the remaining ingredients.
To serve: Remove 1 shell from each mussel and discard. Check for any small crabs and gently pull out the beard if still attached.
Arrange on a large board or platter and spoon over the vinaigrette. Serve with lemon wedges.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.