Ingredients
- 1 kg of well-cleaned mussels
- 1/2 onion, finely chopped
- 200g canned red peppers, drained and chopped
- 200 g canned peas
-
salt
For the dressing
- 1 tablespoon(s) white or red wine vinegar
- 3 tablespoons olive oil
- 1 pinch of salt
Preparation
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Prepare the vinaigrette. Dissolve the salt and wine vinegar in a bowl. Add the oil, then beat firmly with a fork until the mixture is well combined.
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Pour the mussels into a large saucepan with about 25 cl of water and a pinch of salt.
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Cook them for 4 to 5 minutes covered and over high heat, shaking the pan from time to time.
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Drain them and set them aside in their shell halves after throwing away those that remain closed.
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Mix the onion, red peppers and peas. Sprinkle over the mussels and drizzle with the vinaigrette.
