Best Spanish Mussels Vinaigrette Mejillones A La Vinagreta Recipes

Spanish Mussels Vinaigrette (Mejillones a La Vinagreta) image

Provided by English_Rose

Categories Mussels

Time 35m

Yield 30 tapas

Number Of Ingredients 10

30 mussels, scrubbed and beards removed
shredded lettuce
2 tablespoons green onions, minced
2 tablespoons green peppers, minced
2 tablespoons red peppers, minced
1 tablespoon parsley, chopped
4 tablespoons olive oil
2 tablespoons vinegar
1 dash red pepper sauce
salt

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.

Nutrition Facts : Calories 30.3, Fat 2.2, SaturatedFat 0.3, Cholesterol 4.5, Sodium 46.2, Carbohydrate 0.7, Sugar 0.1, Protein 1.9

Mussels in White Wine Sauce (Mejillones a La Marinara) image

Provided by ratherbeswimmin

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon flour
1/2 cup dry white wine
1 bay leaf
2 tablespoons fresh lemon juice
fresh ground pepper
kosher salt or sea salt
2 dozen medium mussels, scrubbed, debearded, and cleansed of sand
1 tablespoon minced parsley

Steps:

Heat the oil in a shallow covered casserole (will need the cover later), Spanish earthenware is recommended.
Saute onion and garlic until the onion is wilted.
Stir in the flour and cook 1 minute.
Add in the wine, bay leaf, lemon juice, pepper, and a little salt.
Simmer, covered, for 5 minutes.
Add the mussels to the sauce, cover, and cook until the mussels have opened.
Sprinkle with parsley and serve.

Nutrition Facts : Calories 180.8, Fat 8.9, SaturatedFat 1.4, Cholesterol 26.9, Sodium 277.6, Carbohydrate 7.8, Fiber 0.4, Sugar 1.2, Protein 11.8

Mussels Vinaigrette image

Provided by Derf2440

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10

24 medium mussels
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon capers, chopped if large
1 tablespoon minced onion
1 tablespoon minced pimiento
1 tablespoon minced parsley
salt
fresh ground pepper
1 slice lemon

Steps:

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, onion, pimiento, parsley, salt and pepper to taste.
Place one cup water in a frypan with the lemon slice.
Add the mussels and bring to a boil.
Remove the mussels as they open;cool.
Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.
Cover and refrigerate overnight.
Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.
Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.