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Vinaigrette mussels

Hello,

This is a very typical tapa in Spain (in Spanish, mejillones en vinagreta) and it’s a really nice recipe for sumer because you can eat them at a lower temperature and they’re still delicious, furthermore mussels are one of the cheapest seafood you can find (at least in Spain) making this recipe really a winner: rich, healthy, fresh, cheap. What else do you need? Of course it is also easy to prepare.

Ingredients:

  • Mussels
  • Sherry vinegar
  • Spring onion
  • Red pepper
  • Green pepper
  • Olive oil

Let’s start preparing the mussels, we will steam it. If you don’t have a tool to steam you can use just a pot, boil water and put the mussels in a metallic colander on top, cover the pot with a lid and maintain cooking for about 15 minutes. Use a tall pot in order to avoid water get off the pot, and be careful there’s always water in the pot otherwise you will burn it, and it’s not good to burn a pot on each recipe.

While the mussels steam we will prepare the vinaigrette, you need to chop more or less the same amount of spring onion, red pepper and green pepper, obtaining very smalll pieces. Then put all together in a bowl and add salt, sherry vinegar and olive oil (using 2 times more olive oil than vinegar). Mix well,  if there is too much oil and vinegar you can reuse them later to dress a salad.

Discard those mussels not opened, remove half of shell, let cold and just add a coffespoon of vinaigrette over each mussel.

Vinaigrette mussels

Music used in the video (Airport Lounge) and it’s rights belong to Kevin MacLeod (http://incompetech.com) who distributes it under CC-BY license.

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  1. Rich Pumarejo
    November 13, 2012 at 18:07

    Olive oil is great for any recipe but it is also a good source of phytochemicals and vitamins.’

    Most interesting posting on our own web blog
    http://www.foodsupplementdigest.com/grapefruit-seed-extract-uses/

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