← Nouns Cooking · Spanish

Ingredients

• 1 kg Mussels, scrubbed and debearded
• 50 ml dry white wine
• 2 Bay leaves
• ½ green pepper, very finely diced
• ½ red pepper, very finely diced
• ½ small red onion, very finely diced
• 120 ml extra virgin olive oil
• 50 ml white wine vinegar
• Salt
• 1 tbsp Parsley, finely chopped (optional)

Method

1. Throw away any mussels with cracked shells, or any open ones that do not close when tapped. Put the rest in a large pan with the wine and bay leaves.
2. Cover and cook over high heat for 3–4 min, shaking the pan, until the shells open. Discard any that stay shut. Let them cool.
3. Whisk the oil, vinegar and a pinch of salt, then stir in the diced peppers, onion and parsley.
4. Pull off and discard the empty half of each shell and arrange the mussels on a platter. Spoon a little of the vinaigrette over each one.
5. Cover and chill for at least 1 hour so the flavours meld, then serve cold.

Tips

• Keep them in the fridge and eat within 24 hours.
• Dice the vegetables as small as you can (a brunoise) so a little sits neatly on each mussel.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur Foods & Wines from Spain