Mussels With Mexican Vinaigrette

1. 1

   Pull off and discard the stringy beard from the mussels.

2. 2

   Scrub the mussels as necessary and drain them well.

3. 3

   Put the mussels in a kettle and add the water.

4. 4

   Cover closely and bring to the boil.

5. 5

   Cook four or five minutes or until all the mussels are open.

6. 6

   Drain.

7. 7

   Discard the cooking liquid or put it to another use.

8. 8

   Pull the mussels from the shells and save both the mussels and half the shells.

9. 9

   Return one mussel to each shell and arrange them on a plate.

10. 10

    Spoon an equal portion of the vinaigrette sauce over each.

11. 11

    Sprinkle the mussels with coriander.

12. 12

    Garnish the platter with lime wedges.

No additional tips available.