Tomato tartare with mussels and a fine salad is also a delicious starter!
Ingredients
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500 grams of mussels
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125 milliliters white wine
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1/2 bunch of celery leaves
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1 pickle
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1 tablespoon parsley or mint, finely chopped
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1 small shallot, finely chopped
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3 tablespoons mayonnaise
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2 vine tomatoes
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2 semi-dried tomatoes in oil (jar)
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1 teaspoon mustard
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1 teaspoon capers, finely chopped
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4 thick slices of sourdough or floor bread
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50 grams leaf lettuce
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1/2 red onion, sliced
Preparation
- Check the mussels: throw away shells that are broken or that don’t close after a firm tap.
- Place the mussels with 75 milliliters of wine and the celery in a large, high pan.
- Grind pepper over it.
- Cook the mussels with the lid on for 6 to 8 minutes, or until all the shells are open.
- Remove the mussels from the shell.
- Cut the pickle into tiny cubes.
- Mix the gherkin, herbs and shallot with the mayonnaise.
- Dilute with 50 milliliters of white wine and season the herb sauce with salt and pepper.
- Cut the tomatoes into quarters, remove the seeds and cut the flesh into tiny cubes.
- Chop the dried tomato into small pieces and mix with the mustard and capers through the diced tomatoes.
- Season the tomato tartare with salt and pepper.
- Place the bread on four plates.
- Divide the lettuce mixture, the onion rings, the tomato tartare and the mussels over it.
- Serve with the herb sauce.
Number of persons
4
