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Mussels Vinaigrette - Mejillones a la Vinagreta

Makes Makes 30 tapas servings.

Prep Time: 30 min.

Cook Time: 1 hr.

Rated 4 Stars
Average Customer Rating: 4 out of 5
based on 1 reviews

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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

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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.

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Recipe Reviews for Mussels Vinaigrette
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Chris  Rated 4 Stars
"I decided to modify this recipe to incorporate a fun play on sweet and spicy while not losing the subtle flavor of the mussels. Simply use Pedro Ximinez vinegar in the same amount as indicated. Lastly, I used the Portuguese Piri-Piri red pepper sauce with garlic oil for my spicy source. Everything else was left untouched and prepared as the recipe indicates and the result was fantastico! Muy bueno! :)"