Best 11 Mussels In Parsley 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.

SIZZLED MUSSELS WITH GARLIC AND PARSLEY A LA VAUDEVILLE

Steps:

• Slice the baguette into thin slices and let them dry out thoroughly for a few days, then grind them in a food processor. Melt the butter in saute pan and add the shallots and garlic. Cook them for 2 minutes, or until softened. Turn off the heat and add 2/3 cup fresh, not-too-fine bread crumbs, and the parsley and blend well. Season with salt and pepper.
• Scrub and debeard the mussels. Put them in a large pot. Add enough wine to cover half the mussels. Cover the pot and turn up heat to high. When the wine starts to boil, shake the pan back and forth over the heat, just until mussels open. Remove cooked mussels to a large roasting pan and remove top shells. Loosen the mussel from remaining shell.
• Top the mussels with bread crumb mixture. Place them under the broiler and broil them for 1 minute, or until mussels start to sizzle and brown.

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.

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.

MUSSELS, WHITE WINE & PARSLEY

Steps:

• Tip the mussels into the sink or a large bowl of cold water. Swish them around with your hands to wash them thoroughly. Use a small sharp knife to scrape off any barnacles attached to the shells. Discard any mussels with broken shells.
• Pull off the beards using the knife to help you - they just need a good tug. The beard is the brown wispy bit hanging out of the join in the shells. Not all mussels will have beards.
• If any mussels are open, tap them sharply against the side of the sink, worktop or with a knife. If they don't close, discard them - they are dead and not edible.
• Rinse the mussels again in fresh cold water to remove any bits of shell or barnacle, and drain in a colander. Tip the mussels into a large pan, then add the wine and chopped shallot. The pan should not be more than half full - the mussels need plenty of space to move around so that they cook thoroughly.
• Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.
• Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.

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.

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.

MUSSELS VINAIGRETTE

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.

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 PARSLEY AND GARLIC

Steps:

• Preheat oven to 450°F.
• Spread mussels in a 13- by 9-inch baking dish. Blend all remaining ingredients to a paste in a food processor. Spoon mixture over mussels. Cover tightly with foil and bake in middle of oven until all mussels are open, 12 to 15 minutes. (Discard any unopened mussels.)

STEAMED MUSSELS WITH GARLIC AND PARSLEY

Steps:

• Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
• Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
• Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.