Stuffed mussels

Ingredients:

• 0.5 cups dry white wine
• 450 g mussels, washed, remove beards
• 1 cucumber, diced
• 1/4 cup diced roasted sweet peppers
• 3 tablespoons extra-virgin olive oil
• 2 tbsp chopped red onion
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped gherkins
• 1 tbsp chopped capers
• 1 tbsp. freshly squeezed lemon juice
• 1 hard-boiled egg white, diced

Preparation:

1. Bring the wine to a simmer in a large saucepan. Add the mussels. Cover and simmer over low heat until the mussels open, 5 minutes; remove from the pan and let cool. Discard any unopened mussels.
2. Break off and discard the empty shell halves and separate the mussels from the other halves.
3. In a bowl, combine the cucumber, roasted red pepper, olive oil, red onion, parsley, gherkins, capers, lemon juice, and egg white. Season with salt and pepper. Spoon the filling over the mussels.