Marinated Mussels in Vinaigrette
Mejillones a la Vinagreta
Ingrediënten
- 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
Prepare the Vinaigrette:
- In a medium bowl, whisk together the extra-virgin olive oil and red wine vinegar.
- Stir in the capers, finely chopped onion, pimiento, finely chopped parsley, salt, and black pepper.
Prepare the Mussels:
- Rinse the mussels thoroughly.
- Remove the beards and discard any mussels with cracked shells or ones that do not close tightly when touched.
- In a large skillet, bring 1 cup of water to a boil over high heat.
- Add the mussels, transferring them to another medium bowl as they open.
- Allow the mussels to cool.
Marinate the Mussels:
- Remove the mussels from the shells, reserving half of the shells.
- Add the shucked mussels to the bowl with the prepared marinade, stirring to coat.
- Cover and let the mussels marinate in the refrigerator overnight.
Assemble and Serve:
- Clean the reserved mussel shells well and keep them covered in the refrigerator until ready to serve.
- Place one mussel in each shell half and spoon the marinade over the top.
- Serve the Marinated Mussels cold, arranging them in their shells.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these Marinated Mussels with a crisp and refreshing Spanish white wine such as Albariño or Verdejo. The acidity of these wines will complement the tanginess of the vinaigrette, while their fruity notes will enhance the flavors of the mussels.Nutritional Information
Calories: 200 kcal | Carbohydrates: 2 g | Protein: 12 g | Fat: 16 g | Fiber: 0 g | Sugar: 0 g
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