Mussels & Potato Salad

Ingredients:

1 tbsp Olive Oil
1 Onion
Chopped
1 clove Garlic, crushed
1/2 cup Dry White Wine
1 tbsp Lemon Juice
2 tbsp Sugar
1 tsp Oyster Sauce
2 tbsp Red Wine Vinegar
1kg Mussel Meat
500g Baby Potatoes, cooked and halved
1 tsp chopped Fresh Parsley
1 Red Pepper, roasted
Peeled and cut into strips
Freshly ground Black Pepper

To Cook:

Heat oil in a large frying pan and cook onion and garlic over a medium heat for 2 mins.
Add wine, lemon juice, sugar, oysters sauce and vinegar and bring to the boil.
Reduce heat and simmer until reduced by half.
Add mussels and potatoes to pan and cook, stirring for 4-5 mins or until heated through.
Stir in parsley, red pepper and black pepper to taste.
Serve warm or at room temperature.