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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.