Mejillones a la Vinagreta
Steamed mussels are dressed with a flavorful vinaigrette in this colorful
tapa. It is an ideal treat for a party or any event with lots of people
Servings: Makes 30 tapas
- 2 1/2 dozen mussels, scrubbed and beards removed
- Shredded lettuce
- 2 tbsp minced green onion
- 2 tbsp minced green pepper
- 2 tbsp minced red pepper
- 1 tbsp chopped parsley
- 4 tbsp olive oil
- 2 tbsp vinegar or lemon juice
- Dash of red pepper sauce
- Salt to taste
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. 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. Stir and microwave one minute more. Remove any
mussels that have opened and microwave one minute more. Again remove open ones.
Repeat twice more. Discard any mussels that have not opened.
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. 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.
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