Recipe by Derf
Fantastic appetizer !! These mussels are heavenly!!, do lots, they will go quickly,
Top Review by Mia #3
This is exactly how we make them here in Portugal, I live close to the ocean so its easy to alway Â´ have them fresh. The only differece, in mine is that instead of using ground pepper I use tobasco sauce, but thats just my personal preference, other than that its the same. Lovely with a nice COLD glass of white wine, and some fresh crusty bread to dip into that wonderful vinaigrette. Ummmm could go for some right now!! lol...lol...
- 24 medium mussels
- 1⁄2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon capers, chopped if large
- 1 tablespoon minced onion
- 1 tablespoon minced pimiento
- 1 tablespoon minced parsley
- fresh ground pepper
- 1 slice lemon
Directions See How It's Made
- Scrub mussels well and remove the beards.
- Discard any that do not close tightly, set aside.
- Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.
- Place one cup water in a frypan with the lemon slice.
- Add the mussels and bring to a boil.
- Remove the mussels as they open;cool.
- Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.
- Cover and refrigerate overnight.
- Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.
- Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.