Festa do Mexillón – FMB | Vilanova de Arousa

Recetas

Recetas

Recetas

Recetas

Mussels With Vinaigrette

Ingredients:

  • 1 kg of fresh mussels
  • 1/4 green bell pepper
  • 1/4 red pepper
  • 1/2 red onion or spring onion
  • 50 ml of cider vinegar or other mild vinegar such as apple cider vinegar.
  • 100 ml. of extra virgin olive oil
  • Salt
  • Fresh parsley for garnish optional

Preparation:

  • Chop the peppers and onion very finely, sprinkle a little salt, add the vinegar and oil, stir and allow to macerate covered with cling film until ready to serve.
  • Clean the mussels by scraping the shell with a knife to remove dirt and adhesions.
  • Pour the mussels into a pot with half a glass of water, put a lid on and heat on the fire until it comes to a boil, which will be the time for the shells to open, remove from the heat and drain.
  • Once warmed, finish opening the mussels, leaving only the shell that contains the meat. Cut the “strings” attached to the meat with scissors.
  • If there are any mussels left unopened during cooking, discard them..
  • Place the mussels in a dish and cover with the vinaigrette sauce.
  • Sprinkle finely chopped fresh parsley.
  • Serve or refrigerate until ready to serve.

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