15+ Mouthwatering St. Patrick's Day Appies for your Big Party Tray!
St. Patrick's Day is a time to celebrate Irish culture and traditions, and what better...
Recipe: #9869
June 16, 2013
Categories: Sauce, Snacks, Mussels, Appetizers, Pacific Northwest, Pacific Rim, Brunch, Christmas, Easter, Fathers Day, July 4th, Mothers Day, New Years, Romantic Dinner, Sunday Dinner, Valentine's Day, Marinate, Diabetic, Gluten-Free, Heart Healthy, Low Calorie, Low Carbohydrate, No Eggs, Non-Dairy, Sugar-Free, Oil, more
"Lovely appetizer! These mussels are heavenly! Do lots, they will go quickly."
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.