Mussels Vinaigrette

Servings: Makes 30 tapas

Ingredients:

2 1/2 dozen mussels, scrubbed and beards removed

Shredded lettuce

2 tbsp minced green onion

2 tbsp minced green pepper

2 tbsp minced red pepper

1 tbsp chopped parsley

4 tbsp olive oil

2 tbsp vinegar or lemon juice

Dash of red pepper sauce

Salt to taste

Preparation:

Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open. Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.

When cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter. In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.

Recipe courtesy of Spain GourmeTour magazine.