Salads Recipes - Mussel Salad with Bacon and Tomato Vinaigrette Recipe

Ingredients

Serve 4

• 1 kg/2 lb mussels, scrubbed and debearded

• 2 shallots, finely chopped

• 6 tablespoons dry white wine or water

• 6 smoked streaky bacon rashers, rinded

• 50 g/2 oz Parmesan cheese

• basil or parsley, to garnish (optional)

Dressing:

• 6 tablespoons tomato juice

• 4 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1/2 garlic clove, crushed

• 1/2 teaspoon caster sugar

• 1 tablespoon finely shredded basil

• salt and pepper

---

Method:

1. First make the dressing. Whisk all the ingredients together in a small bowl or place them in a screw-top jar and shake well to combine. Set aside.

2. Place the mussels in a large saucepan with the shallots and white wine or water, cover and cook over a high heat for 3-4 minutes, or until the shells have opened.

3. Drain, discarding the cooking liquid and any unopened mussels. Transfer the mussels and shallots to a bowl and leave to cool. Remove some of the shells, if you like, for ease of eating.

4. Meanwhile, cook the bacon under a preheated hot grill until crisp. Drain on kitchen paper. Crumble or snip into small pieces.

5. Pour the dressing over the mussel mixture, toss together lightly, then scatter the bacon over the top. Adjust the seasoning to taste.

6. Shave the Parmesan over the top of the salad with a mandoline or vegetable peeler, garnish with basil or parsley, if liked, and serve.