Best Mussels Vinaigrette Recipes

MUSSELS VINAIGRETTE

Steps:

• Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
• In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

LOBSTER, SCALLOPS, AND MUSSELS WITH TOMATO GARLIC VINAIGRETTE

Steps:

• Bring an 8- to 10-quart pot of water to a boil, then plunge 2 lobsters headfirst into water and boil, covered, 6 minutes from time they enter water. Transfer with tongs to a shallow baking pan to cool, then boil remaining 2 lobsters.
• When lobsters are cool enough to handle, twist off tails, claws, and knuckles and remove meat, discarding bodies and shells. Cut tail meat crosswise into 1-inch-thick slices. Put lobster meat in a large bowl.
• Bring wine, water, and 1/2 teaspoon salt to a simmer in a wide heavy medium pot. Add scallops and poach at a bare simmer, uncovered, until scallops are just cooked through (opaque), 3 to 4 minutes. Transfer with a slotted spoon to bowl with lobster.
• Return liquid to a simmer over medium-high heat. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, checking frequently after 4 minutes and transferring to bowl with seafood. (Discard any mussels that remain unopened after 6 minutes.)
• Strain cooking liquid through a sieve lined with a dampened paper towel. Rinse pot, then return liquid to pot and boil until reduced to 1 cup, about 8 minutes.
• Heat oil, garlic, vinegar, 1/2 cup reduced seafood liquid, and 1/2 teaspoon salt in a 1 1/2- to 2-quart nonreactive saucepan over medium-low heat, stirring occasionally, until warm, about 2 minutes. Add tomatoes and cook until they just begin to wilt but still hold their shape, 3 to 5 minutes.
• Pour hot vinaigrette over seafood and stir gently to coat. Marinate, covered and chilled, at least 2 hours. Bring to room temperature, about 30 minutes, before serving.

MUSSELS VINAIGRETTE

Steps:

• In a large stockpot, melt butter over medium-high heat. Add one shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add mussels and wine. Cover, and cook until all the mussels are open, about 5 minutes. Using a slotted spoon, remove the mussels from the broth, and let cool. Discard any unopened shells. The mussels can be made ahead up to this point and refrigerated for up to 1 day.
• In a large bowl, whisk vinegar, remaining 2 shallots, and mustard to combine. Season with salt and pepper. Slowly whisk in olive oil. Add parsley, and whisk to combine. Add mussels; toss with two large spoons to combine. Serve immediately.

MUSSELS WITH MEXICAN VINAIGRETTE

Steps:

• Pull off and discard the stringy beard from the mussels. Scrub the mussels as necessary and drain them well.
• Put the mussels in a kettle and add the water. Cover closely and bring to the boil. Cook four or five minutes or until all the mussels are open. Drain. Discard the cooking liquid or put it to another use.
• Pull the mussels from the shells and save both the mussels and half the shells. Return one mussel to each shell and arrange them on a plate. Spoon an equal portion of the vinaigrette sauce over each. Sprinkle the mussels with coriander. Garnish the platter with lime wedges.

MUSSELS IN PARSLEY VINAIGRETTE

Steps:

• Heat 2 tablespoons oil in a large pot over medium heat. Add sliced shallots; cook, stirring, until translucent, about 3 minutes. Add wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
• Remove mussels with a slotted spoon; discard cooking liquid. Chill mussels in a bowl in the refrigerator, about 1 hour.
• Whisk together mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in parsley. Vinaigrette can be stored in the refrigerator up to 3 days.
• Toss chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.

SPANISH MUSSELS VINAIGRETTE (MEJILLONES A LA VINAGRETA)

Steps:

• Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open.
• Remove from heat and discard any mussels that do not open. Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute.
• Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more.
• Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
• When cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter.
• In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.

GRILLED MUSSELS WITH SPANISH-STYLE VINAIGRETTE

Steps:

• Discard any broken-shell or open (dead) mussels that do not close when tapped. Scrub remaining mussels, removing any barnacles with a dull paring knife. Remove beards by tugging them away from shells.
• Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
• Heat gas or charcoal grill. In tightly covered container, shake remaining ingredients. Cover; refrigerate until serving.
• Place mussels on grill over medium-high heat. Cover grill; cook 5 to 7 minutes or until mussels open, removing mussels as they open. Discard any unopened mussels. Place mussels on serving platter; drizzle with oil mixture.

MUSSELS IN PARSLEY VINAIGRETTE

Steps:

• Heat 2 tablespoons oil in a large pot over medium heat. Add the sliced shallots; cook, stirring, until translucent, about 3 minutes. Add the wine; bring to a boil. Add the mussels; cover and cook, stirring once, until the mussels open, about 3 minutes. Discard unopened shells.
• Remove the mussels with a slotted spoon; discard the cooking liquid. Chill the mussels in a bowl in the refrigerator, about 1 hour.
• Whisk together the mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in the remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in the parsley. The vinaigrette can be stored in the refrigerator up to 3 days.
• Toss the chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half-shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.

MARINATED PENN COVE MUSSELS IN A RICE WINE AND SESAME VINAIGRETTE

Steps:

• Combine all ingredients in a large bowl or bucket. Add steamed and cooled mussels. Gently toss or stir to coat all mussels. Let marinate in refrigerator for 2 to 3 hours before serving.

MUSSELS VINAIGRETTE WITH ENDIVES

Steps:

• Discard any mussel shells that do not open. Open the remaining, extract the mussels and put them in a bowl. Cover and refrigerate. Trim the root ends of both endives and separate them into leaves. Rinse in a pan of cool water and place dripping in one layer on a soft kitchen towel. Roll up like a jelly roll, place in a plastic bag and store in the refrigerator. These first 2 steps can be done the day before or early in the morning. For the vinaigrette, put the mustard in the bowl of a food processor with the onion, shallots, and parsley. Cut the hard-cooked egg into chunks and add to the processor. Pulse/chop until mixture is almost a paste, then with motor running pour the olive oil in a thin steady stream through the feed tube until mixture emulsifies and thickens. Pour the sauce over mussels and toss to coat evenly. Arrange the endive leaves in a sunburst pattern on a large round platter with pointed ends facing outward, on a large round platter. Place a sauced mussel on the wide part of each leaf. To eat, pick up each leaf by the pointed end and eat the sauced mussel with the wide end of the leaf. * The mussels may be steamed as a courtesy at the seafood department in much the same way shrimp is steamed. Just make sure they are not steamed more than 4 minutes, or until shells open. Cool before using.

MUSSELS WITH TARRAGON CELERY VINAIGRETTE

Steps:

• Cook mussels in wine in a 4- to 6-quart pot over moderately high heat, covered, until mussels just open wide, checking frequently after 4 minutes and transferring opened mussels to a large bowl using a slotted spoon. (Discard any unopened mussels after 8 minutes.)
• Pour cooking liquid through a fine-mesh sieve into a 1- to 2-quart heavy saucepan and boil until reduced to about 3 tablespoons, about 5 minutes. Transfer to a bowl.
• Finely chop eggs, then add to reduced liquid along with vinegar, salt, and pepper. Add oil in a slow stream, whisking, then whisk in celery, onions, and tarragon. Season vinaigrette with salt and pepper.
• Remove mussels from shells and reserve 1 half shell from each mussel. Stir mussels (but not shells) into vinaigrette and marinate, covered and chilled, at least 1 hour. Rinse and dry reserved mussel shells, then chill in a sealed plastic bag until ready to use.
• Arrange shells on a large platter lined with seaweed and spoon a mussel with some vinaigrette into each.
• *Available at seafood shops by special request.