Recipe:
Appetizer:
Steamed Mussels on the Half Shell with Tomato
and Cilantro
For 2 dozen mussels:
Scrub, debeard and steam mussels
in a splash of white wine just until they
open. Pull each mussel open and top with
a teaspoon or so of the following mixture:
3 tomatoes, chopped
2-3 large strips of roasted red bell pepper,
chopped
1 small scallion (green part only), minced
1/3 cup cilantro, minced
¼ cup good quality balsamic vinegar
Drizzle all with a bit of
good quality extra virgin olive oil.
Serve this fresh-tasting
dish in Winter when mussels are at their
best!
from Party Planning, october
2001
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