Mussels Vinaigrette Recipes

MUSSELS VINAIGRETTE WITH TOMATO TAPENADE

Steps:

• Clean the mussels using a sharp knife. Remove any barnacles, dirt or beards: the tough threads that sometimes stick out of the shell. Pull them out using your fingers.
• Then rinse the mussels and let them drain. Combine the tomato, capers, chopped parsley and chopped garlic. Season with a pinch of pepper and salt.
• Stir well. Then add the vinegar and olive oil to the tomato.
• Stir again. Then let the tomato bruschetta marinate for 10 minutes. Put it aside in the fridge to chill until needed later on. Pour a glass of water in a medium saucepan and add the bay leaf. Season with a pinch of pepper and salt.
• Place the pan over high heat until boiling, then add the mussels. Stir well and put a lid on the pan. Cook the mussels for 3 to 4 minutes. In the end all of the mussels should have opened their shells.
• Then take the pan off the heat, drain the mussels and place them on a clean chopping board or plate to cool down.
• Now rip off one of the shells of the mussels (discard them) and then loosen the cooked mussel from the other remaining shell using a sharp knife. Then place the mussels on a clean plate and top with the freshly made vinegar tomato bruschetta. Sprinkle with a last dash of pepper and salt. Serve chilled.

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.

MUSSELS IN PARSLEY VINAIGRETTE

Steps:

• Heat 2 tablespoons oil in a large pot over medium heat. Add sliced shallots; cook, stirring, until translucent, about 3 minutes. Add wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
• Remove mussels with a slotted spoon; discard cooking liquid. Chill mussels in a bowl in the refrigerator, about 1 hour.
• Whisk together mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in parsley. Vinaigrette can be stored in the refrigerator up to 3 days.
• Toss chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.

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.

MUSSELS WITH TARRAGON CELERY VINAIGRETTE

Steps:

• Cook mussels in wine in a 4- to 6-quart pot over moderately high heat, covered, until mussels just open wide, checking frequently after 4 minutes and transferring opened mussels to a large bowl using a slotted spoon. (Discard any unopened mussels after 8 minutes.)
• Pour cooking liquid through a fine-mesh sieve into a 1- to 2-quart heavy saucepan and boil until reduced to about 3 tablespoons, about 5 minutes. Transfer to a bowl.
• Finely chop eggs, then add to reduced liquid along with vinegar, salt, and pepper. Add oil in a slow stream, whisking, then whisk in celery, onions, and tarragon. Season vinaigrette with salt and pepper.
• Remove mussels from shells and reserve 1 half shell from each mussel. Stir mussels (but not shells) into vinaigrette and marinate, covered and chilled, at least 1 hour. Rinse and dry reserved mussel shells, then chill in a sealed plastic bag until ready to use.
• Arrange shells on a large platter lined with seaweed and spoon a mussel with some vinaigrette into each.
• *Available at seafood shops by special request.

MUSSELS VINAIGRETTE

Steps:

• Scrub mussels well and remove the beards.
• Discard any that do not close tightly, set aside.
• Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.
• Place one cup water in a frypan with the lemon slice.
• Add the mussels and bring to a boil.
• Remove the mussels as they open;cool.
• Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.
• Cover and refrigerate overnight.
• Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.
• Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.

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:

• In a large stockpot, melt butter over medium-high heat. Add one shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add mussels and wine. Cover, and cook until all the mussels are open, about 5 minutes. Using a slotted spoon, remove the mussels from the broth, and let cool. Discard any unopened shells. The mussels can be made ahead up to this point and refrigerated for up to 1 day.
• In a large bowl, whisk vinegar, remaining 2 shallots, and mustard to combine. Season with salt and pepper. Slowly whisk in olive oil. Add parsley, and whisk to combine. Add mussels; toss with two large spoons to combine. Serve immediately.

MUSSELS WITH MEXICAN VINAIGRETTE

Steps:

• Pull off and discard the stringy beard from the mussels. Scrub the mussels as necessary and drain them well.
• Put the mussels in a kettle and add the water. Cover closely and bring to the boil. Cook four or five minutes or until all the mussels are open. Drain. Discard the cooking liquid or put it to another use.
• Pull the mussels from the shells and save both the mussels and half the shells. Return one mussel to each shell and arrange them on a plate. Spoon an equal portion of the vinaigrette sauce over each. Sprinkle the mussels with coriander. Garnish the platter with lime wedges.

MUSSELS IN PARSLEY VINAIGRETTE

Steps:

• Heat 2 tablespoons oil in a large pot over medium heat. Add the sliced shallots; cook, stirring, until translucent, about 3 minutes. Add the wine; bring to a boil. Add the mussels; cover and cook, stirring once, until the mussels open, about 3 minutes. Discard unopened shells.
• Remove the mussels with a slotted spoon; discard the cooking liquid. Chill the mussels in a bowl in the refrigerator, about 1 hour.
• Whisk together the mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in the remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in the parsley. The vinaigrette can be stored in the refrigerator up to 3 days.
• Toss the chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half-shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.