Mussels “salad” with tomatoes, parsley and crusty bread
6-8 Danish ripe tomatoes
2 tbsp. cider vinegar
3 tbsp. olive oil
1 tsp. acacia honey
Sea salt and freshly ground pepper
½ bunch flat-leaf parsley
200-300 g steamed and peeled mussels (about 1 kg in whole weight equivalent)
Wash tomatoes in cold water, remove any. stem and flower. Cut the tomatoes into rough cubes. Peel shallots, and cut into very thin slices. Marinade tomato and shallots with vinegar, honey, olive oil, salt and freshly ground pepper Wash parsley and chop roughly. Mix the mussels and parsley, with the tomatoes and serve on a plate. Server the tomato mussels “salad” with crispy bread, as a small snack with a drink or as a small course in a menu or for lunch.
Crispy bread 10-15 thin slices of good bread
2-3 tbsp. olive oil
Coarse sea salt
Place the bread slices on a baking sheet
Sprinkle the slices with olive oil and sea salt
Put on a baking sheet and bake slices in the oven approx
8-10 at 160 degrees until they are crisp and golden.