Difference between revisions of "Mussels Vinaigrette"

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Revision as of 16:08, 7 November 2012

Mussels Vinaigrette
Cooked mussels DSC09244.JPG


Mussels Vinaigrette [1] [2] is a nice light summer meal.


  • 1 kg fresh mussels, cleaned
  • 25 ml water
  • 25 ml extra virgin olive oil
  • 1 tbsp sherry vinegar
  • small handful of flat leaf parsley, roughly chopped
  • few tiny thyme sprigs
  • sea salt and freshly ground pepper


  1. Over high heat, warm frying pan.
  2. Pan should almost smoke, before adding the mussels.
  3. Include the water and cover with a tight lid.
  4. Cook for ~2 min.
  5. Mussels should open.
  6. Throw out mussels that have not opened.
  7. Include extra virgin olive oil, sherry vinegar and herbs.
  8. Season with salt and pepper.
  9. Toss.
  10. Serve straight away, bowls should be warm (optional)


  1. Hart, Sam, Eddie (2006). Modern Spanish Cooking. Quadrille Publishing Ltd Alhambra House. pp. 69. 
  2. Hoffman, Susanna (2004). The olive and the caper. Workman Publishing. ISBN 0-7611-3468-9.