This week we have a new tapa recipe called "Mussels with Vinaigrette
Sauce"
This is a beautiful appetizer you can make for your next party.
Shell-on mussels
covered with colorful vinaigrette sauce with tomato, greenpepper, onion
and parsely.
please visit our website to see the picture of this recipe at:
http://www.esperanzaskitchen.com/recipes/appetizers/mejillones-vinagrette.html
Mussels in Vinaigrette Sauce
(Serve 3-4 as an appetizer)
Mussels are one of the most popular shellfish eaten in Spain. They are
also popular in the U.S. They are easy to find on the fish section in the
supermarket. In this recipe, however, I want you to go to fish market
where they have very fresh fish/shellfish everyday. Because the taste of
freshness of the mussels is the ingredient for this recipe!
1 lb of fresh mussels about 2-2 1/2 inch size
1/2 medium onion, finely chopped
1/3 of medium green pepper, finely chopped
1 medium tomato seeded and finely chopped
2 tablespoons of fresh parsely finely chopped
1 tablespoon of white wine vinegar
2 tablespoons of extra virgin olive oil
1/2 teaspoon of salt
Clean the mussels and purge them for at least several hours changing water
to discard sand. Boil the mussels until they open. Drain. Discard ones
that are not open. Let them cool completely. In a mixing bowl, add all
the ingredients for vinaigrette sauce. Mix well. Open a mussel shell and
remove one side of them. Take a mussel meat out from the shell and place
it on the other one. Continue work on rest of the mussels in the same way.
Place the vinaigrette sauce on top one by one just to cover the mussels.
Cooking tips Keep the boiled water for soup when you drain the mussels. I
usually make seafood soup for the dinner. Please find the recipe for how
to make the soup on soup section on this web site. You can add fresh red
pepper instead of green pepper, or use both.
Chao!
Naoko
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