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Pickled mussels on brochettes

Serves 6 - Preparation time: 20 min - Cooking time: 7 min


-1.2 liters of fresh mussels
-150 g cherry tomatoes
-150 h cauliflower
-5 large tablespoonfuls of mayonnaise
-2 large tablespoonfuls of Heinz picallili
-10 cl dry white wine
-1 onion
-20 g butter
-sprig of thyme
-1 large tablespoonful chopped parsley
-salt and pepper


Wash and scrub the mussels thoroughly.
Using a deep iron pot, fry the chopped onion in butter the add the mussels. Scatter in the thyme and parsley, add salt and pepper to taste. Pour on the wine then cover the pot and cook over lively heat, stirring twice then allow to cool. Take the mussels out of their shells.

Rinse the cherry tomatoes then cut them in half. Rinse the cauliflower and split it into small bouquets.

In a bowl, mix the picalilli with the mayonnaise. Put the mussels onto wooden skewers (about 25 will be needed) and add a tomato piece and bouquet of cauliflower at the end.

Serve the brochettes cold or warm with the sauce.


To serve the brochettes in an original way, present the plate with skewers upright in pieces of cauliflower.

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  • french