Cold Mussels on a Half Shell

Name: Cold Mussels on a Half Shell
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 24 hors d’oeuvres, approximately
Ingredients: shallot; olive oil; white wine; mussels; orange; cucumber; plum tomato; white wine vinegar; fresh chives; flat parsley; salt and pepper

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Preparation: 20 MIN
Cooking: 8 MIN
Chilling: 30 MIN
Makes: 24 hors d’oeuvres, approximately

Ingredients
Preparation

Nutrition Facts

For 4 hors-d'oeuvres

Teneur	% valeur quotidienne
Calories 45
Total Fat 1.8 g
Saturated Fat 0 g
Sodium (salt) 111 mg
Carbohydrates 4 g
Fibre 1 g
Protein 4 g

About nutrition facts

Preparation

In a large saucepan, soften the shallots in half the oil. Add the wine and bring to a boil. Add the mussels. Cover and continue cooking, stirring frequently, until they have opened, about 5 minutes. Drain and keep the cooking liquid for another use (see note). Discard any closed mussels.
Remove the mussels from their shells and place in a bowl. Add the remaining ingredients. Season with salt and pepper. Refrigerate for about 30 minutes.
Clean about 24 half-shells and garnish with the mussel salad. Place in a serving dish.