Mussels Vinaigrette

Name: Mussels Vinaigrette (Mejillones a la vinagreta)
Yield: Serves 4
Cuisine: Spanish
Ingredients: sea salt and black pepper; sea salt and black pepper; 4 tablespoons extra-virgin olive oil; 40–50 live mussels; 100 ml white wine or water; 100 ml white wine or water; 1 lemon, quartered; 1 large bunch fresh flat-leaf parsley, roughly chopped; 1 garlic clove, crushed to a paste with salt; 1 garlic clove, crushed to a paste with salt; 2 tablespoons good-quality red wine vinegar; 15 cherry tomatoes (approx. 225 g), halved and very finely diced; ½ red onion, finely diced; 1 green and 1 red pepper, seeded and finely diced; 1 green and 1 red pepper, seeded and finely diced

Mejillones a la vinagreta

Preparation info

Serves
4

Difficulty
Easy

Appears in

Moro

By Samantha Clark and Samuel Clark

Published 2001

About

We ate this particular dish in a small tapas bar in Madrid, but we have also eaten something similar with mixed shellfish called ‘salpicón de mariscos’.

Ingredients

40–50 live mussels
100 ml white wine or water
1 lemon, q

Europe
Spain
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free
Spicy

Method

Wash the mussels under cold water, getting rid of any beard or barnacles, and discard any open or broken shells. Set a large saucepan over a high heat and add the wine or water. When simmering, add the mussels and put the lid on. Cook for 2–3 minutes, shaking the pan until the mussels steam open. Remove and strain in a colander. Keep aside half the cooking liquid and discard any mussels that ha