Spicy Mussel And Bean Salad - cooking recipe

Ingredients

1/2 cup white wine
24 None mussels, scrubbed and debearded
8 sprigs flat-leaf parsley, chopped
8 sprigs cilantro, chopped
2 None large tomatoes, finely chopped
5.25 oz green beans, halved diagonally
1/3 cup vegetable or olive oil
1 None green chili, deseeded and finely chopped
2 tbsp lemon juice

Preparation

Place the wine in a large, heavy-bottomed saucepan and bring to a boil over a high heat. Add the mussels and cover. Cook, shaking the pan occasionally, for 5 mins or until the mussel shells open (discard any that don't open). Drain the mussels, reserving 1/3 cup of the cooking liquid.
Pull the mussels from the shells and discard the shells. Place the mussels in a large glass bowl. Add the parsley, cilantro and tomato, and mix gently.
Cook the beans in a large saucepan of boiling, salted water for 2 mins, or until just tender. Drain, refresh under cold water, then add to the mussels, tossing to combine.
To make the dressing, whisk the reserved cooking liquid with the oil, chili and lemon juice in a small bowl. Spoon the mussel salad onto serving plates and serve drizzled with dressing.