Submitted by: Recipes from Spain
- Let’s start preparing the mussels, we will steam it. If you don’t have a tool to steam you can use just a pot, boil water and put the mussels in a metallic colander on top, cover the pot with a lid and maintain cooking for about 15 minutes. Use a tall pot in order to avoid water get off the pot, and be careful there’s always water in the pot otherwise you will burn it, and it’s not good to burn a pot on each recipe.
- While the mussels steam we will prepare the vinaigrette, you need to chop more or less the same amount of spring onion, red pepper and green pepper, obtaining verysmalll pieces. Then put all together in a bowl and add salt, sherry vinegar and olive oil (using 2 times more olive oil than vinegar). Mix well, if there is too muchoil and vinegar you can reuse them later to dress a salad.
- Discard those mussels not opened, remove half of shell, let cold and just add a coffespoon of vinaigrette over each mussel.