Felipe Rojas-Lombardi’s Mussels Vinaigrette

Recipe-11907

Course Appetizers Total Time Under 1h

Ingredients in this Recipe

1 teaspoon coarse or kosher salt
1/3 cup chopped fresh Italian (flat leaf) parsley
1/3 cup white wine vinegar
1½ pounds ripe tomatoes, cut into bite size chunks
2 tablespoons plus ½ cup olive oil
4 sprigs fresh thyme or 1 teaspoon dried thyme leaves
5 pounds fresh mussels, well scrubbed
8 ounces red new potatoes, cooked in their skins and quartered
¼ cup fresh or frozen (thawed) green peas
½ cup dry white wine
½ onion, thinly sliced

Recipe Preparation

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