Soups and Starters Recipes - Mussel with Bacon and Tomato Vinaigrette Recipe

• 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 sprigs, to garnish (optional)

Tomato vinaigrette:

• 6 tablespoons tomato juice

• 4 tablespoons extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1/2 garlic clove, crushed

• 1/4 teaspoon caster sugar

• 1 tablespoon finely shredded basil

• salt and pepper

1. Start by making the vinaigrette. Whisk all the ingredients together in a small bowl or place in a screw top jar, close the lid tightly and shake until combined. 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. Drain, discarding the cooking liquid and any unopened mussels.

3. Transfer the mussels and shallots to a serving bowl and leave to cool. Remove some of the shells, if liked, 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 tomato vinaigrette over the mussel mixture, toss lightly, then scatter the bacon over the top. Adjust the seasoning to taste.

6. Using a swivel vegetable peeler, shave the Parmesan over the top. Serve the salad scattered with basil or parsley, if liked.