Mussels Vinaigrette

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This is my take on a recipe by Penelope Casas in her book "Tapas"
Make sure you start it one day before you plan on serving.

Mussels Vinaigrette

1 bag mussels (about 2 pounds)
1/2 cup extra virgin olive oil
3 Tbsp red wine vinegar
1 Tbsp nonpareil capers
1 Tbsp minced onion
4-5 Peppadew peppers, minced
1 Tbsp minced parsley
sea salt
freshly ground pepper
1 slice lemon

Place the vinegar, capers, peppadews, onion and parsley in a bowl and whisk in the olive oil.
season with salt and pepper to taste and set aside.

Add 1 cup of water and the slice of lemon to a skillet and add the mussels. Bring to a boil and remove mussels, one by one as they open. Do not overcook!
Remove mussels from shell, retaining half the shell. 
Place shelled mussels in a plastic bag and pour vinaigrette over them. Refrigerate and let marinate overnight. 
Place reserved shells in another bag and refrigerate.

Place mussels in reserved shells and spoon vinaigrette over them.
Let warm to room temperature before serving.

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Hoser Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454	Post Options Post Reply Quote Hoser Report Post Thanks(0) Quote Reply Topic: Mussels Vinaigrette Posted: 01 January 2011 at 04:34
	This is my take on a recipe by Penelope Casas in her book "Tapas" Make sure you start it one day before you plan on serving. Mussels Vinaigrette 1 bag mussels (about 2 pounds) 1/2 cup extra virgin olive oil 3 Tbsp red wine vinegar 1 Tbsp nonpareil capers 1 Tbsp minced onion 4-5 Peppadew peppers, minced 1 Tbsp minced parsley sea salt freshly ground pepper 1 slice lemon Place the vinegar, capers, peppadews, onion and parsley in a bowl and whisk in the olive oil. season with salt and pepper to taste and set aside. Add 1 cup of water and the slice of lemon to a skillet and add the mussels. Bring to a boil and remove mussels, one by one as they open. Do not overcook! Remove mussels from shell, retaining half the shell. Place shelled mussels in a plastic bag and pour vinaigrette over them. Refrigerate and let marinate overnight. Place reserved shells in another bag and refrigerate. Place mussels in reserved shells and spoon vinaigrette over them. Let warm to room temperature before serving.
	Go ahead...play with your food!

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Guests Members Profile Send Private Message Find Members Posts Add to Buddy List Guest Group	Post Options Post Reply Quote Guests Thanks(0) Quote Reply Posted: 01 January 2011 at 08:00
	Boy your mussells sure turned out pretty. I could eat mussels everyday and never tire of them. These you made looked dee-licious!

got14u Members Profile Send Private Message Find Members Posts Add to Buddy List Chef's Apprentice Joined: 27 January 2010 Location: United States Status: Offline Points: 341	Post Options Post Reply Quote got14u Report Post Thanks(0) Quote Reply Posted: 02 January 2011 at 08:50
	Wow......that pictures says it all
	Jerod Life's hard, it's even harder when your stupid.

TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Posted: 02 January 2011 at 16:56
	dave, i've never had mussels before, but your preparation looks like a wonderful way to cook them! bravo!
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