Marinated Mussels
Mejillones a la VinagretaThis delightful recipe for marinated mussels, Mejillones a la Vinagreta, is a personal favorite and has received enthusiastic approval from friends and family over the years. In Spain, you can often find these mussels served as tapas in bars and restaurants.
Ingrediënten
Makes 4 to 6 Servings / Preparation: 8 to 12 hours in advance.
- ½ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon capers nonpareil preferred, rinsed and drained
- 1 tablespoon finely chopped onion
- 1 tablespoon finely chopped pimiento such as jarred piquillo pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley
- Kosher or sea salt
- Freshly ground black pepper
- 2 dozen medium mussels
Instructies
- In a medium bowl, whisk together the extra-virgin olive oil and red wine vinegar.
- Then, stir in the capers, chopped onion, pimiento, parsley, and season with salt and freshly ground black pepper.
- Rinse the mussels thoroughly, and cut or pull off the beards.
- Discard any mussels with cracked shells or those that do not close tightly when touched.
- Place 1 cup of water in a large skillet and add the mussels, bringing them to a boil over high heat.
- Transfer the mussels as they open to another medium bowl and let them cool.
- Remove the mussels from the shells, reserving half of the shells.
- Add the mussels to the bowl with the marinade and stir to coat.
- Cover the bowl and let the mussels marinate in the refrigerator overnight.
- While marinating, clean the reserved shells thoroughly and keep them covered in the refrigerator until ready to serve.
- Place one mussel in each shell half and spoon some of the marinade over the top.
Notes / Tips / Wine Advice:
Serve these Marinated Mussels cold, savoring the flavorful combination of the marinated mussels in their shells.
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