I love mussels, their salty taste intrigues me. When I find those from certain places, I prefer to eat them naturally, so why not pair them with an equally tasty tomato? The ‘Beefsteak’ is particularly suitable for salads because it has low acidity and firm flesh. Let’s see in a few steps how to prepare this dish.
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.2 lbs mussels
- 2 beefsteak tomatoes
- 1 Tropea red onion
- balsamic vinegar
- extra virgin olive oil
- salt and pepper
Steps
Open the mussels in a pan over high heat with a lid, as soon as they open, remove them from the pan and place them in a bowl. Do not cook them too much to prevent them from becoming rubbery.
Shell them and place them in a glass jar, add their own water and refrigerate for at least a couple of hours. In the meantime, prepare the salad by making a brunoise and place it in a bowl, slice the onion into rings and add them to the tomato.
Dress with oil, salt, and a teaspoon of balsamic vinegar, add the mussels without the water, and mix everything together. Let it rest for half an hour in the fridge and then serve in the center of the table on the preparation plate so guests can help themselves.
