Spanish Mussels Vinaigrette (Mejillones a La Vinagreta)

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READY IN: 35mins
YIELD: 30 tapas
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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