Mussels Vinaigrette

Recipe by Derf2440
READY IN: 40mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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