Mussels Vinaigrette

Name: Mussels Vinaigrette (Mejillones en Escabeche)
Yield: Serves 4
Cuisine: Spain
Ingredients: Freshly ground black pepper; 1 dessertspoon chopped onion; 1 dessertspoon chopped canned red pimientos; 1 dessertspoon chopped fresh parsley; 1 glass dry sherry (that’s a sherry glass); 60ml (2fl oz) cold water; Salt; 3 tablespoons olive oil; 1½ tablespoons wine vinegar; 1kg (2¼lb) mussels, prepared for the pot (washed, scraped and beards removed — sounds like my early morning ritual); 1 clove of garlic, finely chopped

Mejillones en Escabeche

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

Ingredients

1kg (2¼lb) mussels, prepared for the pot (washed, scraped and beards removed — sounds like my early morning ritual)
1 clove

Europe
Spain
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Put the mussels into a shallow pan, which has a lid, with the garlic, sherry, water and a little salt. Switch the heat on high, pop on the lid and bring everything up to bubbling point. The mussels are ready to eat when they open up — take them out as they do so that they don’t toughen. Chuck out any that refuse to open.

To make the vinaigrette: mix together all the other ingredients, i