(+34) 913 497 100



Mussels with vinaigrette


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.

Spanish tapa recipe: Mussels with vinaigrette. Photo by: Javier Peñas/©ICEX.

Nutritional Facts

Information provided by: The Spanish Nutrition Foundation (FEN)


Close cookie popup


Foodswinesfromspain.com use both our own and third-party cookies for exclusively internal and analytical purposes. They enable us to remember, control and understand how users navigate through our website so we are able to offer services based on information from the user's browser. Some cookies belong to third parties located in countries where the legislation does not guarantee a suitable level of data protection. Click here for more information about our cookie policy. You can accept all cookies by clicking on "Accept" button or you can configure or reject them by clicking on "Settings".