Mussels Vinaigrette

1. 1

   Scrub mussels well and remove the beards.

2. 2

   Discard any that do not close tightly, set aside.

3. 3

   Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.

4. 4

   Place one cup water in a frypan with the lemon slice.

5. 5

   Add the mussels and bring to a boil.

6. 6

   Remove the mussels as they open;cool.

7. 7

   Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.

8. 8

   Cover and refrigerate overnight.

9. 9

   Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.

10. 10

    Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.

* Per serving · 4 servings · Values may vary.

No additional tips available.