We Make You Look Good: Mussels Vinaigrette, Spanish-Style Tapas, Party Snacks

24 Jul

Some things are worth repeating.

Full disclosure: I have posted a close relative of this recipe before. That was a long time ago, the early days of this blog, and  this is slightly tweaked, plus the photos are new (since I made it again for a visit from my sister-in-law and niece).

Mussels Vinaigrette (make ahead!)

They are still the best damn mussels I have ever had and you should know about them, because they are also extremely easy to prepare and can be made the night before any big affair. (Washing out the shells takes a bit of time, but it is satisfying and mindless work that can be done while sipping a glass of something and chatting companionably with whomever is around).

Served cold and slurped right from the shell, they are a stupendous appetizer in looks and flavor. Want to impress? These are your bad boys.

Mejillones a la Vinagreta (Mussels Vinaigrette). Make Ahead!

(serves 4-6 as an appetizer. For more guests, double the mussels, but just half again of everything else)

1/2 cup olive oil

3 Tbsp red wine vinegar

heaping Tbs small capers

2 Tbsp minced red onion

1 Tbs minced roasted red peppers (you can also use jarred pimientos, the sweet kind)

1 Tbs minced parsley

pinch of salt and a grinding of black pepper

2 lbs mussels in their shells

1 slice lemon

Whisk the oil and vinegar together, then add the capers, onion, peppers, parsley, salt and pepper. Put the mix into a large freezer bag (if you need this dish to be portable)

Boil one cup of water in a big pot with the lemon slice. Add the mussels and bring to a boil, covered. Pluck out the mussels when they open (waiting until the meat separates completely from the shell into a little sausage shape and then pulling out immediately) and put in a separate bowl to cool. Discard any mussels that do not open after ten minutes. Remove the mussel meat and put into plastic bag with the seasonings and refrigerate.

Save half the mussels shells and clean well (this is the tedious part; make sure you have good music on). Put in a plastic bag and refrigerate.

To serve the next day, arrange shells on an attractive and large platter and put one mussel in each. Spoon the remaining seasoning over each.


11 Responses to “We Make You Look Good: Mussels Vinaigrette, Spanish-Style Tapas, Party Snacks”

  1. Eha December 23, 2013 at 9:04 pm #

    Delighful recipe for supposedly today as this is well and truly the afternoon of Christmas Eve here Down Under! Well, next time I have the ingredients . . . Meanwhile tho’ I hope I may send you the warmest Yule wishes for the happiest of times and all the very best for the year to come . . . thanks for all the teaching . . .

  2. Natalia at Hot, Cheap & Easy December 23, 2013 at 7:29 am #

    Reblogged this on Hot, Cheap & Easy and commented:

    Note to Readers: Making these tonight so they are ready for Christmas Eve tapas!

  3. Tammy July 26, 2012 at 11:24 am #

    These look fantastic! I love mussels and will have to wait until I go to the Northwest to make these but have bookmarked so that I can. Thanks Natalia!

  4. Karen July 24, 2012 at 10:58 am #

    My husband would be crazy about these. Thank you Natalia for sharing the recipe.

  5. Mad Dog July 24, 2012 at 5:52 am #

    That looks amazing – delicious summer food 😉

    • Natalia at Hot, Cheap & Easy July 24, 2012 at 5:57 am #

      Thanks so much! It is seriously one of my favorite dishes ever. Seafood, simplicity, big flavor, eat with your fingers…that’s just about perfect!


  1. Classic Tapas: Champiñones al ajillo (Mushrooms in Garlic) « Hot, Cheap & Easy - December 22, 2012

    […] Mussels Vinaigrette (perhaps my all time favorite) […]

  2. Classic Tapas: Champiñones al ajillo (Mushrooms in Garlic) « Hot, Cheap & Easy - December 22, 2012

    […] Mussels Vinaigrette (perhaps my all time favorite) […]

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