MUSSELS in TOMATO VINAIGRETTE

I particularly like these mussels with their astringent dressing - an ice-cold beer would be the perfect accompaniment.

Ingredients
750g/1lb 10oz large, rope-grown mussels
1 medium vine-ripened tomato, skinned, roughly chopped
1 tbsp sherry vinegar
3 tbsp extra virgin olive oil
salt and freshly ground black pepper
1 tbsp capers, roughly chopped
2 pickled cornichons (mini gherkins), finely chopped
1 tbsp finely chopped red onion
1 tbsp finely chopped green pepper
1 tbsp finely chopped red pepper
1 tbsp finely chopped flatleaf parsley

MUSSELS IN TOMATO VINAIGRETTE

Wash the mussels in cold water and scrape off any barnacles with a knife. Discard any that don`t show signs of closing when squeezed gently, then pull out the tough fibrous beards protruding from between the closed shells.

Heat a large, heavy-based pan over a high heat. Add the mussels and two tablespoons of water, cover and shake around for 2-3 minutes, or until the mussels have just opened. Drain into a colander and leave until cool enough to handle. (Discard any mussels that do not open.)

Break away the empty, top half-shell from each mussel. Release the meat in the other shell, but leave it in place. Place them side by side on a serving platter.

For the dressing, put the chopped tomato into a mini food processor and blend until smooth. Add the vinegar, oil and some salt and pepper to taste and blend briefly once more to combine.

Tip into a small bowl and stir in the capers, cornichons, red onion, green pepper, red pepper and parsley. Spoon some of the dressing over each mussel and serve at room temperature.

MOULES MARINIERES

Moules Marinieres

4 oz. Butter
2 shallots, thinly sliced
2 cups white wine
salt and pepper
6 pounds mussels
about half a handful of parsley, chopped

Serves 4
Heat the butter over medium-high heat. Once melted, add the shallots. Cook for 2 minutes until the shallots are soft and just beginning to brown. Add the wine and bring to a boil (cranking up the heat all the way). Season with salt and pepper.

Dump the mussels into the pot and slap on the lid. Cook just until all the mussels are open all the way (about 10 minutes, no more. Shake the pan, keeping the lid firmly pressed on top, then add the chopped parsley and shake again (you can toss in an additional knob of soften butter at this point, swirling it into the sauce for a nice, emulsified, enriching boost.) 

Pour the whole glorious mess into a warmed serving bowl and serve.
Some nice country bread is a good thing to have on the table, for you and your guest to use for mopping up the sauce.