Mussels in Vinaigrette Recipe

Receta de Mejillones a la Vinagreta

25 Minutes

4 servings

Ingredients

1 tbsp finely diced yellow bell pepper
2 tbsp finely diced peeled carrots
1 tbsp chopped celery leaves
1 tbsp diced roasted piquillo pepper
1 tbsp minced scallion
1 tsp capers, minced
1 tbsp minced parsley
3 tbsp white wine vinegar or sherry vinegar
1/2 cup mild extra virgin olive oil
2 cloves garlic, minced
1 thick slice of lemon
2 fresh bay leaves
1/2 cup white wine, (Albariño or Ribeiro are perfect)
2 dozen mussels, scrubbed and de-bearded
Freshly ground black pepper
Salt to taste

Nutritional Facts

Calories 350
Total Fat 27.6 gr (35%)
Saturated Fat 4 gr (20%)
Cholesterol 27 mg (9%)
Sodium 914 mg (40%)
Total Carbohydrates 10.2 gr (4%)
Fiber 1.1 gr (4%)
Sugars 2.9 gr
Protein 12.4 gr
Vitamin D 0%
Calcium 4%
Iron 26%
Potassium 10%

* Percent Daily Values are based on 2000 calorie diet. Your Daily Values may be higher or lower depending on your caloric needs.

We first discovered these refreshing mussels in Santiago de Compostela. This cool tapa is perfect on a hot summer day, with the refreshing crunch of diced vegetables perfectly paired with the tender mussel. The bright colors of the peppers set against the black shell makes for an attractive presentation.

Steps

Mix the peppers, carrots, scallion, capers, parsley, oil, vinegar, salt and pepper in a bowl. Clean and de-beard the mussels. (Discard any with a broken shell or with open shells that do not close when tapped.) In a 6-quart pot, sauté the garlic in a little olive oil until translucent. Add the wine, bay leaves and slice of lemon to the pot and bring to a boil. Add the mussels and cover for about 5 minutes. Remove mussels when they open and set them aside to cool. Discard any mussels that do not open. Add vegetable mixture to the juices remaining in the pot and remove bay leaf and lemon. Remove the mussels from their shells and add to the vegetable mixture. Transfer mussels and vegetable marinade to a suitable non-reactive container, cover with plastic wrap, and chill overnight. Rinse and reserve half of the shells. Place shells in a plastic bag and refrigerate. The following day, place a mussel in each shell and spoon a small amount of the marinade over each one. Serve chilled with crusty bread and a glass of Spanish white wine.