Mussels in white wine with sour sauce

1. Fresh mussels are washed under running water. We remove all open shells, they are not suitable for eating.

2. Put the butter in a saucepan with a thick bottom, send it to medium heat. While the oil is heating, peel the shallots, cut into cubes. Put the onion in a saucepan, passeruem until soft.

3. Then pour dry white wine to the onion, put mussels in it. Stir, it is necessary that all the mussels are covered.

4. We make the maximum fire, cover the pan with a lid. Cook for 6-7 minutes until the shells open.

5. Remove the mussels with a spoon-skimmer, transfer to a flat dish. Let them cool down.

6. Meanwhile, pour vinegar and olive oil into a bowl, spread capers and Dijon mustard. Add salt and ground black pepper to taste.

7. The mussels have cooled down enough. Carefully remove them from the shells, place them in a deep bowl. Pour the sauce prepared earlier. Cover with a lid and put in the refrigerator for 10-15 minutes.

8. It is recommended to serve pickled mussels on a pillow of greens. For this purpose, young lettuce leaves and fresh basil are perfect. So, my salad, we put it in a bowl. I wash the fresh basil, put it in a bowl with the salad.

9. Spread the pickled mussels on top of the greens. Sprinkle them with lemon juice.

Serve on the table. As a side dish, you can optionally serve rice or pasta. Very often, pickled mussels are part of seafood salads, pizza, risotto, pilaf, rolls, paella and many other dishes. They are also served as an appetizer for beer. That is, the form of serving indicated in the recipe is not the only way to use pickled mussels.

Bon appetit!