Mosselen. Zo uit Zeeland
Mosselen. Zo uit Zeeland

Sandwich with mussels and tomato tartar

Ingredients (1 person):
  • 500 g mussels
  • 75 ml white wine
  • 1/2 bunch of celery
  • 1 gherkin
  • 1 tablespoon of finely chopped parsley or mint
  • 1 small shallot, finely sliced
  • 3 tablespoons mayonnaise
  • 50 ml white wine
  • 2 tomatoes
  • 2 semi-dried tomatoes in oil (pot)
  • 1 teaspoon of mustard
  • 1 teaspoon of finely chopped capers
  • 4 thick, hand cut slices of sourdough or floor bread
  • 50 g lettuce melange
  • 1/2 red onion, in rings
  • Lunch dish
  • 30 minutes
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  1. Check the mussels: throw away shells that are broken and shells that do not close after a firm tap. Pour the mussels, wine and celery into a large, high-sided pan. Add a generous amount of ground pepper. Boil the mussels covered for 6-8 minutes or until all of the shells are open. Remove the mussels from the shells.
  2. Cut the gherkin into very small cubes. Mix the gherkin, the herbs and the shallot through the mayonnaise. Dilute with the white wine and add salt and pepper to the herb sauce to taste.
  3. Cut the tomatoes into quarters, remove the seeds and cut the flesh of the fruit into very small cubes. Finely chop the dried tomato and mix the mustard and the capers into the tomato cubes. Add salt and pepper to taste.
  4. Place the bread on 4 plates. Divide the salad melange, the onion rings, the tomato tartar and the mussels over the plates. Serve with the herb sauce.Tip Tomato tartar with mussels and a delicate salad is also a delicious starter!