June 16, 2013
Categories: Lunch, Main Dish, Sauce, Snacks, Shellfish, Mussels, Appetizers, North American, Pacific Northwest, Pacific Rim, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, July 4th, Ladies Luncheon, Mother's Day, New Years, Regional Holiday, Romantic Dinner, Summer, Sunday Dinner, Valentine's Day, Winter, Weeknight Meals, Boil, Marinate, Stove Top, Diabetic, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Make it from scratch, Oil, Spring more
"Lovely appetizer! These mussels are heavenly! Do lots, they will go quickly."
- Serving Size: 1 (24.9 g)
- Calories 57.8
- Total Fat - 5.1 g
- Saturated Fat - 0.8 g
- Cholesterol - 5.4 mg
- Sodium - 65.8 mg
- Total Carbohydrate - 0.8 g
- Dietary Fiber - 0 g
- Sugars - 0.2 g
- Protein - 2.1 g
- Calcium - 6.5 mg
- Iron - 0.7 mg
- Vitamin C - 1.8 mg
- Thiamin - 0 mg
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, onions, pimiento, parsley, salt and pepper to taste.
Plce one cup of water in a frypan with the lemon slice.
Add the mussels and bring to a boil.
Remove the mussels as the open; cool.
Remove the mussel meat from the shells, reserving half of the shells; mix the meat into the vinaigrette.
Cover and refrigerate overnight.
Clean the reserved mussel shells well and place in a plastic bag in the refrigerator.
Before serving, replace the mussels in the shells and spoon a small mount of the vinaigrette over.
Tips & Variations
No special items needed.