Saturday, November 03, 2007
Sweetnicks' Mussel Salad
Print PDF of recipe here.
Recipe courtesy of Cate O'Malley
Mussels, cooked
1-1/2 tablespoons red wine vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
Pinch or two of oregano
Salt
Pepper
Combine oil, vinegar, and mustard and stir with whisk. Add salt, pepper and oregano, stir to combine. Add mussels. Toss to coat. Refrigerate for 30 minutes before serving.
Recipe courtesy of Cate O'Malley
Mussels, cooked
1-1/2 tablespoons red wine vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
Pinch or two of oregano
Salt
Pepper
Combine oil, vinegar, and mustard and stir with whisk. Add salt, pepper and oregano, stir to combine. Add mussels. Toss to coat. Refrigerate for 30 minutes before serving.
Labels: Mussel Salad, Sweetnicks original
link | posted at 2:24 PM
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