½ cup of dry white wine
1 lb. of mussels (scrubbed and de-bearded)
1 diced Persian cucumber
¼ cup diced roasted red peppers
3 tablespoons of Biancolilla (or a mild intensity) EVOO
1 tablespoon of Chipotle Infused Olive Oil
2 tablespoons of chopped red onion
2 tablespoons of chopped parsley
Fresh lemon juice from 1 lemon
1 tablespoon of chopped capers
Salt and Pepper
In a large pot bring to a simmer the dry white wine, add the mussels and cover, cook until mussels open (5 min); drain and let cool. Discard any unopened mussels.
Break off and discard the empty halves of the mussel shells and loosen the mussels from the other halves. In a separate container toss the Persian cucumber, roasted red peppers, Biancolilla EVOO, Chipotle Olive Oil, chopped red onion, parsley, lemon juice, chopped capers and season with salt and pepper. Spoon over the mussels and serve.