Ingredients
Instructions
- Scrub mussels well and remove the beards.
- Discard any that do not close tightly, set aside.
- Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.
- Place one cup water in a frypan with the lemon slice.
- Add the mussels and bring to a boil.
- Remove the mussels as they open;cool.
- Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.
- Cover and refrigerate overnight.
- Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.
- Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.