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Mussels Vinaigrette

By: CHEFNONIONS

"This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests."

Rate/Review | Read Reviews (2)

244 Saves

What to Drink?
	Sauvignon Blanc
	Sao Paulo Lime and Vodka
	Best Lemonade Ever

Prep Time:
30 Min

Cook Time:
5 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 Servings

Ingredients

24 fresh mussels, scrubbed and debearded
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
1 small yellow bell peppers, seeded and diced
1/2 cup olive oil
1/4 cup red wine vinegar
2 tablespoons chopped fresh parsley
1 hard-cooked egg, chopped
1/2 teaspoon salt
1 pinch ground black pepper

Directions

Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.