Mussels with vinaigrette

Ingredients for 4 servings:

• 1 kg mussel(s), uncooked or cooked
• ½ vegetable onion(s)
• ½ bell pepper(s), red
• ½ bell pepper(s), green or yellow
• 1 small bunch of spring onions
• 2 small tomatoes
• 3 tbsp olive oil, pure (extra virgin olive oil)
• 1 tbsp vinegar, Jerez vinegar or wine vinegar, amount according to taste
• Water
• White wine for cooking
• 1 bay leaf
• some parsley, finely chopped
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 36 minutes

Vinegar Mejillones

If you’re cooking the mussels yourself, clean them thoroughly under cold running water and drain well. Bring half a glass of water, a generous splash of good white wine, and the bay leaf to a boil, add the mussels, and cook for about 3 minutes, until they’re all open. Halve the mussels and serve only one half. Wash all the vegetables. Skin the onions, spring onions, and tomatoes. Dice everything very finely, mix well in a bowl, and add parsley, salt, and pepper. You can also add leeks, capers, or any other vegetables to taste. For the classic vinaigrette, whisk together olive oil, vinegar, salt, and freshly ground pepper and add to the prepared vegetables. Let it sit in the refrigerator for a while. The vegetables will keep in the refrigerator for almost a week. Cover the cooked mussels in their shells with the vinaigrette; they’re now ready to enjoy. It’s best to use a small teaspoon. You can also serve the mussels shell-free as a salad. I also sometimes used the leftover vinaigrette as a salad dressing, delicious.