• Mussels
• ½ glass of white wine
• 1 bay leaf
• 3 coloured bell peppers
• ½ onion
• 2 tablespoons Port wine bittersweet vinegar
• 4 tablespoons olive oil
• Parsley
• Garlic
• Salt
• Black pepper

1. Pour half a glass of water into a large saucepan and heat. Once it starts to boil, add a bay leaf and then the mussels. Add the white wine, a few black peppercorns and a pinch of salt.
2. Cook for about 3 minutes until all the shells have opened, remove with a skimmer. Allow to cool and set aside on a plate.
3. Remove mussels from shells. Clean and debeard the mussels, set aside.
4. Scrub the shells with a brush, dry and set aside.
5. Clean and cut the bell peppers and onion into very small cubes.
6. Make the garlic and parsley sauce.
7. Make the vinaigrette by mixing Port wine bittersweet vinegar, olive oil, black pepper and a pinch of salt.
8. In a bowl, mix bell pepper and onion cubes with the sauce and the vinaigrette.
9. Prepare the mussels by placing one by one inside of each shell, together with the bell pepper dressing.
10. Set aside in the fridge until serving time.

Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets