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.