Spanish Mussels Vinaigrette Mejillones A La Vinagreta Recipes

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SPANISH MUSSELS VINAIGRETTE (MEJILLONES A LA VINAGRETA)



Spanish Mussels Vinaigrette (Mejillones a La Vinagreta) image

Steamed mussels are dressed with a flavorful vinaigrette in this colorful tapa. It is an ideal treat for a party or any event with lots of people attending.

Provided by English_Rose

Categories     Mussels

Time 35m

Yield 30 tapas

Number Of Ingredients 10

30 mussels, scrubbed and beards removed
shredded lettuce
2 tablespoons green onions, minced
2 tablespoons green peppers, minced
2 tablespoons red peppers, minced
1 tablespoon parsley, chopped
4 tablespoons olive oil
2 tablespoons vinegar
1 dash red pepper sauce
salt

Steps:

  • 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.

Nutrition Facts : Calories 30.3, Fat 2.2, SaturatedFat 0.3, Cholesterol 4.5, Sodium 46.2, Carbohydrate 0.7, Sugar 0.1, Protein 1.9

MUSSELS VINAIGRETTE



Mussels Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 tablespoons unsalted butter
3 large shallots, minced
3 pounds mussels, scrubbed and debearded
1/2 750-ml bottle dry white wine
1/4 cup tarragon vinegar
2 tablespoons Dijon mustard
Coarse salt and freshly ground pepper
3/4 cup extra-virgin olive oil
1/2 cup finely chopped fresh flat-leaf parsley

Steps:

  • In a large stockpot, melt butter over medium-high heat. Add one shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add mussels and wine. Cover, and cook until all the mussels are open, about 5 minutes. Using a slotted spoon, remove the mussels from the broth, and let cool. Discard any unopened shells. The mussels can be made ahead up to this point and refrigerated for up to 1 day.
  • In a large bowl, whisk vinegar, remaining 2 shallots, and mustard to combine. Season with salt and pepper. Slowly whisk in olive oil. Add parsley, and whisk to combine. Add mussels; toss with two large spoons to combine. Serve immediately.

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