Mussel salad with oregano on grilled bread
Photo by Babiche Martens
A mussel salad where the mussels in vinegar idea is re-worked with lots of fresh herbs and red onion - very succulent and vinegary - good either piled on toasted bread or add the bread to the salad to let it soak up all the juices.
- Pour 1 cup of water and the wine into a large pot. Bring to a boil then add the scrubbed mussels, cover and steam for approximately 3 minutes or until the shells have opened. Let cool.
- Grill the sourdough and set aside. Remove the mussels from the shells, remove any beards, chop the mussels.
- Dice the tomatoes, onion and cucumber, add to the mussels with the olive oil and vinegar. Add the parsley and the oregano, toss and season to taste. Chill for 30 minutes before serving on the grilled bread.