1 small shallot, finely chopped

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) white wine

1 lb (454 g) mussels, cleaned

1/2 orange, cut into skinless segments and finely diced, with the juice

1/2 cup (125 ml) cucumber, cut into brunoise (finely diced)

1/2 plum tomatoes, seeded and cut into brunoise

1/2 tablespoon (7.5 ml) white wine vinegar

2 teaspoons (10 ml) chopped fresh chives

2 teaspoons (10 ml) chopped parsley

Salt and pepper

In a large saucepan, soften the shallots in half the oil. Add the wine and bring to a boil. Add the mussels. Cover and continue cooking, stirring frequently, until they have opened, about 5 minutes. Drain and keep the cooking liquid for another use (see note). Discard any closed mussels.

Remove the mussels from their shells and place in a bowl. Add the remaining ingredients. Season with salt and pepper. Refrigerate for about 30 minutes.

Clean about 24 half-shells and garnish with the mussel salad. Place in a serving dish.

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