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Warm mussel salad

Method

  • Place the wine, ½ finely chopped onion, the mussels and 2 parsley stalks in a large wok (or large non-stick pan) and gently cook, removing the mussels once they open (discarding any that don't open). Allow the mussels to cool a little, before removing them from the shells.
  • At the same time, heat a little oil in a large pan and gently saute the remaining onion cut into wedges and the chorizo, tossing now and again.
  • To make the dressing, whisk up 6 tbsp oil with the vinegar, seasonings and 2 tbsp chopped parsley. Set aside.
  • Add the cannelini beans with 1 tbsp chopped parsley to the chorizo mixture. Toss well and cook to heat the beans. Then add the dressing with about 100 ml of the mussel cooking liquid and the mussels. Gently toss and taste for seasoning. 
  • Serve in flat soup bowls with plenty of good crusty bread on the side.

Ingredients

  • ½ cup dry white wine
  • 1½ red onions
  • 1 kg mussels, cleaned well & debearded
  • fresh parsley 
  • olive oil
  • 1-2 chorizo sausages, cubed
  • 2 tbsp red wine vinegar
  • sea salt & freshly ground pepper
  • 1 can cannelini beans, rinsed & drained

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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