Cold Mussels under Vegetable Blanket
Appetizers • Spanish
Description
If fresh mussels are not available, you can always find frozen ones that are already without one of the shells. These mussels do not need to be washed, and it is best to cook them in a steamer. A small amount of water should not worry you. The mussels will actually be steamed. Instead of water, you can use light white wine, but you should evaporate the alcohol from it. Alternatively, you can add sherry vinegar to the water. It is advisable to peel the tomatoes. You can hold them along with the pepper in a hot oven for 15–20 minutes, and then remove the skin. A hint of smoke will enhance the flavor. Feel free to add fresh cayenne pepper or chili if you prefer it spicier.
Ingredients
- Pasta shells 25 pieces
- Orange Bell Peppers 1 piece
- Spanish onions 1 head
- Tomatoes 3 pieces
- Olive Oil 5 fl oz
- Champagne Vinegar 4 tablespoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Rinse the mussels under running water, remove barnacles and beards, and discard any that are open.
Step 2
Pour a glass of water into a large pot, bring it to a boil, add the mussels, and cover the pot with a lid. Once the shells open, cook for 3–5 minutes. Drain the water and let cool. Discard any mussels that did not open. Remove one shell from the remaining mussels. Then place them in the refrigerator for 1–2 hours.
Step 3
Remove the seeds from the green pepper and chop it into very small cubes. Then chop the onion and tomatoes. All vegetables should be chopped as finely as possible.
Step 4
Mix everything in a bowl, add salt and freshly ground pepper. Pour the oil and vinegar into the mixture.
Step 5
Arrange the chilled mussels on a large plate and top them with the vegetable mixture.
Step 6
Serve with cold beer and fresh white bread.
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