A dry cava (brut nature), young enough to keep its predominant hints of
blossom and white fruit, refreshes the palate without being overpowered
by the escabeche ingredients, which overwhelm the flavor of most wines.
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Mussels with Vinaigrette
Preparation
Wash the mussels under plenty of cold water. Discard any that are open and won't close-up when lightly squeezed. Pull out the tough fibrous beards. Then knock off any barnacles with a knife and give the mussels another rinse. Pour about 200 ml of water into a large pan, add the mussels, cover the pan and allow the mussels to open. Rinse and pull back the top shell of each mussel and then arrange them on a wide dish. Next, prepare the vinaigrette by chopping all the vegetables into very small pieces and dressing them with the Spanish olive oil and vinegar. Season the mussels with salt and cover each one with the vinaigrette.
Preparation: Sonia Fuentes/©ICEX.
30 minutes to 1 hour
- 1 kg mussels, cleaned
- 1/2 chopped onion
- 1 green pepper
- 2 tomatoes
- 80 ml Spanish olive oil
- 15 ml white wine vinegar
- A pinch of salt
- 2.445 lb mussels, cleaned
- 1/2 chopped onion
- 1 green pepper
- 2 tomatoes
- 2.941 fl. oz Spanish olive oil
- 0.653 fl. oz white wine vinegar
- A pinch of salt
- 2.445 lb mussels, cleaned
- 1/2 chopped onion
- 1 green pepper
- 2 tomatoes
- 0.338 cup Spanish olive oil
- 0.063 cup white wine vinegar
- A pinch of salt
Wine match