Start a day in advance. Mix the following in a bowl, then set aside
1/2 cup olive oil
3 tbsp red wine vinegar
1 tsp small capers
1 tbsp minced onion
1 tbsp minced pimiento
1 tbsp minced parsley
salt & pepper
1.Place 1 cup of water in a skillet with a lemon slice.
2.Add the mussels and bring to a boil.
3.Remove them as they open; allow to cool.
4.Remove the mussel meat from the shells and add to the bowl with the marinade. Cover and refrigerate overnight.
5.Reserve half the mussel shells, clean them well, and place them in a plastic bag in the fridge.
6.Before serving, replace the mussels in their shells and spoon a small amount of the marinade over each. |
