1kg fresh mussels, cleaned of barnacles and de bearded
200mls fish stock
100mls dry white wine
6 tbsp olive oil
1 small red onions, very finely sliced
1small red pepper, diced, small cubes
2 cloves garlic, finely chopped
6 large fresh, ripe plum tomatoes, chopped, 1cm
2 tbsp flat leaf parsley, chopped
2 tbsp chopped fresh basil
Ground white pepper
2 tbsp red wine vinegar
First open the mussels. Bring the stock and white wine to the boil, add the cleaned mussels and cover.
Occasionally stir the mussels to ensure all are opened, do not overcook, or the mussels or they will become tough.
Place into a strainer, and carefully remove all the flesh, checking there are no bits of gristle or sand particles. Discard any unopened ones.
Heat the oil and add the onions, peppers and garlic cover and soften slightly, about 15 minutes.
Place into a bowl; add the mussels, tomatoes, parsley, basil, salt, pepper and vinegar. Mix well, but carefully.
Adjust the seasoning if needed and serve when ready, either straight away or well chilled.