Created by Derf on June 16, 2013
Step 1: Scrub mussels well and remove the beards.
Step 2: Discard any that do not close tightly, set aside.
Step 3: Whisk the oil and vinegar together in a bowl, then add capers, onions, pimiento, parsley, salt and pepper to taste.
Step 4: Plce one cup of water in a frypan with the lemon slice.
Step 5: Add the mussels and bring to a boil.
Step 6: Remove the mussels as the open; cool.
Step 7: Remove the mussel meat from the shells, reserving half of the shells; mix the meat into the vinaigrette.
Step 8: Cover and refrigerate overnight.
Step 9: Clean the reserved mussel shells well and place in a plastic bag in the refrigerator.
Step 10: Before serving, replace the mussels in the shells and spoon a small mount of the vinaigrette over.