Mussels Vinaigrette
Serves 6 to 8 as an appetizer or tapas
Time 45 min
These delectable mussels make an ideal light bite to serve as an appetizer or as part of a tapas meal. The key to keeping mussels plump and tender is not to overcook them; watch them carefully and make sure you remove them from the heat the minute they open.
Special Diets:
Ingredients
- 3/4 cup dry white wine
- 1 pound mussels (about 24), scrubbed
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoon white wine vinegar
- 1/2 teaspoon fine sea salt
- cayenne pepper
- 4 tablespoons finely diced red or green bell pepper, or a mix of both
- 2 tablespoons finely diced red onion
- 1 1/2 tablespoon finely chopped fresh flat-leaf parsley
Method
Place wine in a large saucepan and bring to a boil over high heat.
Add mussels and cover the pot; cook, stirring once, until mussels open, about 3 minutes.
Immediately remove from the heat and allow mussels to cool.
Discard any mussels that do not open.
In a small bowl, whisk together olive oil, vinegar, salt and cayenne.
Stir in bell pepper, onion and parsley.
Open mussels and place each mussel meat in half of a shell and arrange on a platter.
Spoon about 1 teaspoon of vinaigrette into each shell.
Cover and refrigerate at least 30 minutes and up to 8 hours.
Nutritional Info:
Per serving: 130 calories (70 from fat), 7g total fat, 1g saturated fat, 20mg cholesterol, 510mg sodium, 6g carbohydrates (0g dietary fiber, 1g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 3/4 cup dry white wine
- 1 pound mussels (about 24), scrubbed
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoon white wine vinegar
- 1/2 teaspoon fine sea salt
- cayenne pepper
- 4 tablespoons finely diced red or green bell pepper, or a mix of both
- 2 tablespoons finely diced red onion
- 1 1/2 tablespoon finely chopped fresh flat-leaf parsley