Mussels with Mustard Vinaigrette, Red Roasted Peppers and Parsley
2 pounds mussels, debearded and scrubbed
1 medium onion, chopped
1C cup water
1C dry white wine
2T lemon juice
2T white wine vinegar
2T Dijon Mustard
1/4C extra-virgin olive oil
1/4C canola oil
1t capers, rinsed
1 shallot, chopped
Kosher salt and Fresh Ground Black Pepper, to taste
1/4C Roasted Red Peppers, Julienned
3T chopped fresh parsley
Place mussels, water and wine in a large saucepan. Cover and bring to a boil over high heat. Cook just until the mussels open, 2 to 3 minutes. Drain and cool the mussels, discarding any that do not open.
Combine lemon juice, Dijon, white wine vinegar, capers, shallots and salt and pepper in the blender. Blend for ten seconds, and then, with the machine running, slowly drizzle in both of the oils, capers, mustard and pepper in a medium bowl.
To serve mix the cooked mussels with some of the Dijon Dressing. Transfer to china bowl and top with the roasted red peppers and chopped parsley.
