Mejillones a la Vinagreta (SPAIN)



  • 2,2 lbs of fresh mussels
  • 1/2 red onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1/2 cup of extra virgin olive oil
  • 3 tablespoons of sherry vinegar
  • 2 cloves of garlic, minced
  • 1 tablespoon of Dijon mustard
  • 1 tablespoon chopped fresh parsley
  • Black pepper and salt

Rinse the mussels thoroughly under cold running water. Discard any mussels that are already open or do not close when tapped.

Boil salted water in a large pot. Add the mussels and cook for 3-4 minutes or until they open.
Remove the mussels from the pan with a slotted spoon and transfer to a large bowl.
In a separate bowl, whisk together the olive oil, sherry vinegar, garlic, Dijon mustard, and chopped parsley.
Add the finely chopped red onion and red bell pepper to the bowl with the mussels.
Pour the salad dressing over the mussels and vegetables and stir gently to combine.
Add salt and pepper to taste.
Serve immediately, garnishing Mejillones a la Vinagreta with additional parsley if desired.

ENJOY YOUR MEAL
 

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