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Recipe courtesy of Cate O’Malley
1-1/2 tablespoons red wine vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
Pinch or two of oregano
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.
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