(For 4 servings).
500 g of mussels.
1 can (100 g) of marinated anchovies.
1 onion.
1 red bell pepper.
1 green tomato.
1 garlic clove.
Fresh parsley (to taste).
Salt (to taste).
Olive oil (to taste).
Vinegar (to taste).
1 lemon (sliced).
1 bay leaf.
Clean and cook the mussels:
Clean the mussels thoroughly, removing any dirt or beard.
Place the mussels in a pot with water, a bay leaf, and the chopped lemon. Steam for about 5-7 minutes, or until they open.
Once cooked, strain and set the mussels aside, allowing them to cool.
Prepare the vinaigrette:
While the mussels cool, finely chop the vegetables (onion, red bell pepper, and green tomato).
Mix the chopped vegetables and season with salt, olive oil, and vinegar to taste.
Season the anchovies:
Open the can of marinated anchovies and season with chopped garlic, fresh parsley, and a drizzle of olive oil.
Assemble the dish:
Once the mussels are cool, remove the shells that do not contain the mussel and leave only the ones with the mussels.
Place a teaspoon of the vegetable vinaigrette on each mussel.
Top each mussel with a marinated anchovy.
Serve:
Present the mussels on a large plate and serve very cold.
Ready to enjoy!
This dish is perfect as an appetizer or starter for a meal. Its freshness and marine flavor will surely delight your guests. Enjoy your meal!
