Mussel salad with avocado
- 1 kg of small mussels
- 2 avocados
- 2 tomatoes
- 2 sticks
- 1 red onion
- 2 shallots
- 2 spoonfuls of butter
- ¼ cup of wine
- 1 teaspoonfuls of chili sauce
- 1 spoonful of finely chopped parsley
- 1 spoonful of finely chopped chives
Clean the mussels without removing them from their shells
Heat the butter in a pot and add the onion, shallots, bouquet garni and wine; and bring to the boil. Boil for 1 minute, add the cleaned mussels, season with salt, pepper and cook for 3 minutes. Strain, set aside ½ cup of the cooking stock and remove the mussels from the shells, saving some for their presentation.
In a pot mix the cooking stock saved, vinegar, chili sauce, finely chopped celery and a bit of cold water to obtain a more liquid sauce. Boil for some minutes and set aside.
Peel and cut into cubes the avocado and tomato.
Put the saved mussels chopped in four in a bowl and add mayonnaise, parsley, avocado, tomato, chive, saved sauce, salt, pepper, and mix well.
When serving the plate, put the mussel mix on the shells.