Best 3 Spanish Mussels Vinaigrette Mejillones A La Vinagreta Recipes
Spanish mussels vinaigrette, or mejillones a la vinagreta, is a classic dish that captures the essence of Spanish cuisine. Originating from the coastal villages of Spain, this tantalizing appetizer or main course features plump and juicy mussels, bathed in a tangy and flavorful vinaigrette dressing. The mussels are typically steamed until tender, then tossed in a mixture of olive oil, vinegar, garlic, parsley, and other aromatic herbs. The combination of briny mussels and tangy dressing creates a harmony of flavors that is both refreshing and satisfying. In this article, we will explore the depths of this delectable dish, providing you with a comprehensive guide to preparing the perfect Spanish mussels vinaigrette. From selecting the freshest mussels to crafting the most delectable dressing, we will unveil the secrets behind this culinary gem.
Check out the recipes below so you can choose the best recipe for yourself!
SPANISH MUSSELS VINAIGRETTE (MEJILLONES A LA VINAGRETA)
Steamed mussels are dressed with a flavorful vinaigrette in this colorful tapa. It is an ideal treat for a party or any event with lots of people attending.
Provided by English_Rose
Categories Mussels
Time 35m
Yield 30 tapas
Number Of Ingredients 10
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 VINAIGRETTE
Make and share this Mussels Vinaigrette recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 40m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 54.4, Fat 4.9, SaturatedFat 0.7, Cholesterol 4.5, Sodium 50.8, Carbohydrate 0.7, Sugar 0.1, Protein 1.9
MUSSELS VINAIGRETTE
This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests.
Provided by CHEFNONIONS
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.5 g, Cholesterol 53.3 mg, Fat 20.4 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 389.4 mg, Sugar 1.2 g
Tips:
- Prep the mussels properly: Scrub the mussels thoroughly to remove any dirt or debris. Remove the beards by pulling them out with your fingers or a pair of pliers.
- Use fresh mussels: Fresh mussels should be tightly closed. If any mussels are open, tap them on the counter. If they don't close, discard them.
- Don't overcook the mussels: Mussels cook quickly, so it's important not to overcook them. Cook them just until they open, about 5-7 minutes.
- Make sure the vinaigrette is well-balanced: The vinaigrette should be a good balance of acidity and oil. Start with a 1:3 ratio of vinegar to oil and adjust to taste.
- Serve the mussels immediately: Mussels are best served immediately after they are cooked. You can keep them warm in a low oven or a chafing dish until you're ready to serve.
Conclusion:
Spanish mussels vinaigrette (mejillones a la vinagreta) is a delicious and easy-to-make dish that is perfect for a tapas party or a light lunch or dinner. The mussels are cooked in a flavorful vinaigrette that is made with olive oil, vinegar, garlic, and herbs. The mussels are then served with bread or crackers for dipping. If you're looking for a seafood dish that is both delicious and easy to make, give Spanish mussels vinaigrette a try.
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