COLD MUSSELS ON HALF SHELLS

1 small shallot, finely chopped
30 ml olive oil
125 ml white wine
454 g mussels, cleaned
½ orange, cut into skinless segments and finely diced, with the juice
125 ml cucumber, cut into brunoise (finely diced)
1-2 plum tomatoes, seeded and cut into brunoise
7.5 ml white wine vinegar
10 ml chopped fresh chives
10 ml chopped parsley
salt and pepper

In a large saucepan, soften the shallots in half the oil. Add the wine and bring to a boil. Add the mussels. Cover and continue cooking, stirring frequently, until they have opened, about 5 minutes. Drain and keep the cooking liquid for another use e.g. spaghetti, risotto or seafood soup.
Remove the mussels from their shells and place in a bowl. Add the remaining ingredients.
Season with salt and pepper.
Refrigerate for about 30 minutes.
Clean about 24 half-shells and garnish with the mussel salad.
Place in a serving dish.

Recipe posted by Lesdee Gloak Bam
Photo: Lesdee Gloak Bam