How do mussels vinaigrette

How do mussels vinaigrette

The mussels vinaigrette They are a typical and very common dish in the Spanish Cuisine and also they are very easy to prepare. They served cold and can present them as a cover, as incoming or first plate. It is also a dish that will be really economical because only need these mollusks and some vegetables to prepare the vinaigrette, along with good olive oil Y vinegar for seasoning. Vinaigrette sauce help to preserve plant for almost a week, so you will be able to keep the mincemeat in the refrigerator for a few days and take advantage to season other dishes. So you can do it yourself / a, in we explain step by step How do mussels vinaigrette.

Steps to make this recipe | 30 minutes1

Mussels should be fresh, If you are not going to consume in the same day we leave in a bowl with cold water as long as possible before cooking future, changing the water every six hours approximately.


wash and we scurried very well the mussels in cold water and remove all impurities come into the bag, if you've had in the water not necessary because all have already released.


We heat half glass of water in a large saucepan, and when water starts to boil the add a bay leaf and then mussels.


Add to pot a generous jet White wine, a black peppercorns and a pinch of salt.


Let the mussels cooking about 3 minutes as are all open remove them with a slotted spoon. Let cool and booked on a plate. The cooking water are not going to throw, and we sneaked into a glass.


We took the mussels shell with the help of a knife, drag all mussels until the inside clean. We booked mussels on one side and the other shells.


To prepare the vinaigrette, We must first wash all vegetables and dry them.


Peel the onion, scallions and tomatoes, and picaremos While these vegetables along with small peppers and mix everything in a bowl.


Add a little parsley and chopped Salt to taste, and good gathering will remove the flavors of the vegetables.


In a glass add a pinch of Salt and the black pepper, We introduce the extra virgin olive oil and sherry vinegar and stir briskly with a fork until it is linked.


Add the vinaigrette bowl with vegetables, mix very well put together all the flavor.


For the presentation of course, you can do type salad, all on a plate without its shell, or each mussel in a shell and when we are all placed above the mincemeat we have reserved vinaigrette ayundándonos with a spoon.

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  • Take advantage from October to March to make this dish that mussels are in season.