Mejillones a la Vinagreta

Serves 4

Ingredients:

• 12 New Zealand green lip mussels on the half shell
• ½ red pepper, finely diced
• ½ yellow pepper, finely diced
• ½ green pepper, finely diced
• 1 jalapeno pepper, finely diced (optional)
• 1 small red onion, finely diced
• ½ cup extra-virgin olive oil
• 1/3 cup aged Sherry vinegar
• Salt and pepper

Directions:

Defrost mussels if frozen in a bowl of water. Once defrosted, scrape off any "whiskers" (Byssus threads) that are on the outside of the shell. Now remove the barbs, if any, from the mussels. Lastly detach the mussel from the shell by sliding a knife between the mussel and the shell to cut the adductor muscle so that the mussel is free.

Whisk together the olive oil and Sherry vinegar. Add salt and pepper to taste. Add in the peppers and onion and spoon the mixture onto the mussels, garnish with some chopped parsley if you like and serve!

Note: Do not combine the peppers with the vinaigrette until ready to serve. The acid of the vinegar will soften the peppers and onion and make them mushy.

Costa del Sol
A Sunny Taste of Spain
901 Wethersfield Ave.
Hartford, CT 06114
860-296-1714