By TammyWhite
3 years ago

Mussels to the vinaigrette

Do you want to know how to make mussels to the vinaigrette?
To prepare these mussels to the vinaigrette is the sea of ​​simple. All you have to do is cook this delicious mollusc and then pour the vinaigrette over it. There are no more steps.

The vinaigrette is basically a mixture of vegetables cut into squares and dressed with oil and vinegar. It does not need salt, since the mussel, by itself, is quite tasty. To comment that, for the realization of the vinaigrette, the proportions that I have used in the dressing I have put them to my pleasure. I recommend that when you are doing it try and rectify oil and vinegar as you want.

2.5-3 kg of mussels (weight with shell)
1 red pepper
1 green pepper
1 purple onion, spring onion, or sweet onion
1 tomato
Extra virgin olive oil
A good vinegar (for example Sherry vinegar)
A splash of white wine (optional)

To cook the mussels:
½ glass of white wine
2 or 3 laurel leaves

First of all, check and clean the mussels.
We must discard those that are broken because they are not recommended for consumption.
Then, those that are open, you have to hit them to check that it closes. If you do not, you also have to discard them.
Then, scrape the shells to remove the fat dirt they have stuck on and then rub them with a stainless steel scouring pad that will come in handy to leave the shell clean.
Finally we give a quick rinse with cold water.
In a large pot, we toss the white wine and the laurel.

We put the mussels and put to heat on a high heat.
We cover and when the steam begins to escape we control the mussels. As soon as they are opened, we remove them from the fire. This takes very little.
Let it cold down.

While the mussels are cooling, the vinaigrette is prepared:
Wash the peppers well, remove the stem and empty the seeds. You can cut the white strips they have inside. Cut them into small squares.
Peel the onion and cut it also the same size as the peppers.
Wash the tomato and cut it in half horizontally. Remove the pulp and cut the meat remaining in squares.
In a bowl, mix the vegetables and dress with a couple of tablespoons of extra virgin olive oil and 1 tablespoon or 2 of a good vinegar. Optionally a splash of white wine (very little) fits very well. Reserve.

Once the mussels were cold, we removed one of the shells and placed the mussels on the serving dishes.

We spread the vinaigrette above.
And that's it. Ready to serve. Bon Appetite!

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