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| Tapas quick to prepare--mussels on the half-shell with vinaigrette dressing. |
During the pandemic lockdown last year, when shopping was limited, I tried out various packaged and ready-made foods that normally I rarely buy. While I prefer not to have to return to packaged frozen fish, I did discover some products that I continue to use.
One is shrink-wrapped, cooked mussels in their shells. Refrigerated, they keep for a few weeks. (The packet I purchased on Aug. 12 has an expiration date of Sept. 28!) They are the same Galicia-raised mussels that I buy fresh. They’re clean and packed in their own juices. A one-kilo packet (about 2.2 pounds) contained 35 mussels. Only one had to be discarded because the shell was empty.
I keep the mussels tucked in the coldest part of the fridge for when I get the urge to make mejillones a la marinera or curried mussels with coconut milk. They’re handy, too, for adding to paella or a sopa de mariscos. This week, I used them to make a cold dish that once was traditional in tapa bars where I live—mussels on the half-shell with a vinaigrette containing red and green peppers and onions. Starting with mussels that have already been steamed open or from a shrink-wrapped packet, they’re ready in minutes.
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| Pass a platter of these mussels at a party; eat them right off the shells. |
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| Or, plate the mussels and serve as a starter. |
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| Vinaigrette dressing adds a little tang and the crunch of raw peppers. |
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| Another way to serve the mussels--shell them and combine with lettuce, sliced egg and potatoes. |
Mussels Vinaigrette on the Half-Shell
Mejillones en Sus Conchas con Vinagreta
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| These Galician mussels come cooked and shrink-wrapped in their own juices. |
If your mussels don’t come packaged and ready-to-use, here’s how to prepare them: Scrub the mussels and pull off the “beards,” the seaweedy looking bit sticking out from the shells. Place them in a deep pan with a little water. Place on medium-high heat, cover the pan and cook until the mussel shells begin to open. Use a slotted spoon to remove the opened mussels. Stir the remaining ones and cook, covered, a minute longer until all the shells open. Remove the mussels from the heat. If they are to be stored, strain the liquid from the pan and pour it over the mussels to keep them moist. Cover tightly and refrigerate.
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| Discard empty half-shells. |
2 dozen mussels, steamed open
Shredded lettuce, for serving
3 tablespoons finely chopped scallion or onion
3 tablespoons finely chopped green pepper
3 tablespoons finely chopped red bell pepper
2 tablespoons chopped parsley
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
¼ teaspoon salt
Hot pepper sauce, to taste
Remove and discard the empty half-shells from the mussels.
Spread the shredded lettuce on a serving plate. Arrange the mussels in a single layer on the lettuce.
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| Arrange mussels on a serving plate. |
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| Spoon vinaigrette on mussels. |
In a small bowl combine the scallion, green and red pepper, parsley, oil, lemon juice and salt. Mix. Add hot pepper sauce to taste.
Spoon some of the vinaigrette and chopped vegetables into each mussel shell.
More recipes with mussels:
This recipe for Clams Marinera can be prepared with mussels.
