Spanish Mussels Vinaigrette (Mejillones a La Vinagreta)

Ingredients

• 30 mussels, scrubbed and beards removed
• shredded lettuce
• 2 tablespoons green onions, minced
• 2 tablespoons green peppers, minced
• 2 tablespoons red peppers, minced
• 1 tablespoon parsley, chopped
• 4 tablespoons olive oil
• 2 tablespoons vinegar
• 1 dash red pepper sauce
• salt

Directions

1. 1

   Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open.

2. 2

   Remove from heat and discard any mussels that do not open. Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute.

3. 3

   Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more.

4. 4

   Again remove open ones. Repeat twice more. Discard any mussels that have not opened.

5. 5

   When cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter.

6. 6

   In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.