Venus shellfish salad with capers and arugula

Ingredients

• 1 kg Venus mussels
• 500 ml dry white wine
• Salt
• Pepper (freshly ground)
• 1 untreated orange
• 1 tbsp White Wine Vinegar
• 1 tsp sugar
• 50 ml mild olive oil
• 3 tbsp capers
• 1 handful Arugula

Instructions

1. 1.

   Wash and clean the mussels. Bring the white wine to a boil, season with salt and pepper, cover and cook the mussels for 3–4 minutes. Remove from the wine and pull the meat out of the shells; discard any unopened mussels.

2. 2.

   Wash the orange and zest it using a zester. Squeeze out the juice. Whisk together the white wine vinegar, sugar, olive oil, orange juice, and capers to make a dressing. Shake the arugula dry. Toss the mussels with the dressing and orange zest, then serve in small bowls.