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Nutrition Facts
Serving Size 1 (21g) Recipe makes 24 servings The following items or measurements are not included below: red wine vinegar 1 slice lemons
Calories 53
Calories from Fat 43		(81%)
Amount Per Serving		%DV
	Total Fat 4.9g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 4mg		1%
Sodium 50mg		2%
Potassium 53mg		1%
Total Carbohydrate 0.7g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.0g
Protein 1.9g		3%
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Mussels Vinaigrette

Recipe #46105 | 40 min | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Derf
Nov 15, 2002

Fantastic appetizer !! These mussels are heavenly!!, do lots, they will go quickly,

SERVES 24 (change servings and units)

Ingredients

24 medium mussels
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon capers, chopped if large
1 tablespoon minced onion
1 tablespoon minced pimiento
1 tablespoon minced parsley
salt
fresh ground pepper
1 slice lemon

Directions

1
Scrub mussels well and remove the beards.
2
Discard any that do not close tightly, set aside.
3
Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.
4
Place one cup water in a frypan with the lemon slice.
5
Add the mussels and bring to a boil.
6
Remove the mussels as they open;cool.
7
Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.
8
Cover and refrigerate overnight.
9
Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.
10
Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.

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Featured Reviews for This Recipe

From: Mia #3

On Nov 24, 2009

This is exactly how we make them here in Portugal, I live close to the ocean so its easy to alway ´ have them fresh. The only differece, in mine is that instead of using ground pepper I use tobasco sauce, but thats just my personal preference, other than that its the same. Lovely with a nice COLD glass of white wine, and some fresh crusty bread to dip into that wonderful vinaigrette. Ummmm could go for some right now!! lol...lol...

1 person found this review helpful

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From: Chef #471443

On Jul 28, 2007

This recipe does double duty. I bought a large qty of fresh mussels and cooked up this one for the follow day, and the nectar left over made a great start to a wine, fresh herb and butter steaming sauce for the other 1/2 of the mussels to eat that night. Thus avoiding family dissapointment of having to wait a day for fresh mussels. Thanks for sharing!

1 person found this review helpful

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From: Thorsten

On Nov 23, 2005

I love this mussel recipe. First, it can be made ahead and second, it is HEAVENLY delicious. And the vinaigrette can be used to dip bread or veggies into it or for a salad. I have made a lot mussels and have eaten them all on my own. I like the balance of more sour flavors and the more herbal flavors with some spicy notes. In the center are the mussels, which have a wonderful texture, still firm and full of flavors. The vinaigrette will bring out the mussel taste, but will complete the taste with fresh notes of the vinegar. Fantastic. This is an absolute outstanding starter. Your guests will ask for more and more. Made a lot of them. Thanks Derf for sharing this excellent recipe.

2 people found this review helpful

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From: Chef #355072

On Oct 30, 2007

Simple and delicious. I love mussels, it's hard not to, and this will be a regular dish for me. I ended up with a lot more mussels (about double) and this recipe doubles easily. I purchased my mussels from Diana's Seafood Delights in the Toronto area. If you're in the Toronto area, I highly recommend Diana's (they have a website if you want their location). Out of 3 lbs of mussels, I did not lose a single one. Amazing.

1 person found this review helpful

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