Grilled Mussels With Spanish Style Vinaigrette Recipes

SPANISH MUSSELS VINAIGRETTE (MEJILLONES A LA VINAGRETA)

Steps:

• 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.

MUSSELS VINAIGRETTE

Steps:

• Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
• In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

GRILLED MUSSELS WITH SHALLOT SAUCE

Steps:

• Whisk together shallots, red wine vinegar, 1/4 cup of the lemon juice and the olive oil in a small bowl.
• Lightly coat a grill wok or grill basket or aluminum foil lined grill rack with nonstick cooking spray. Preheat grill to medium high heat.
• Scrub mussel shells with a stiff brush, removing beards. Discard any opened shells.
• Sprinkle mussels with salt, pepper, and remaining lemon juice. Place on the grill wok, grill basket or grill rack.
• Grill mussels, covered with grill lid, 7-10 minutes or until shells open. Discard and unopened shells.
• Transfer mussels to a large dish and pour the shallot mixture over the mussels, stirring gently to coat; sprinkle with parsley.
• Serve immediately.

GRILLED MUSSELS WITH SPANISH-STYLE VINAIGRETTE

Steps:

• Discard any broken-shell or open (dead) mussels that do not close when tapped. Scrub remaining mussels, removing any barnacles with a dull paring knife. Remove beards by tugging them away from shells.
• Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
• Heat gas or charcoal grill. In tightly covered container, shake remaining ingredients. Cover; refrigerate until serving.
• Place mussels on grill over medium-high heat. Cover grill; cook 5 to 7 minutes or until mussels open, removing mussels as they open. Discard any unopened mussels. Place mussels on serving platter; drizzle with oil mixture.