Dish

Mejillones a la vinagreta

Mussels with Vinaigrette

Mejillones a la vinagreta is made by cooking mussels in a pot of water until they open. The mussels are then removed from the pot and the meat is removed from the shells. The vinaigrette is made by mixing olive oil, vinegar, garlic, and parsley. The mussels are then tossed in the vinaigrette and served cold. This dish is a great source of protein and omega-3 fatty acids.

European cuisine› Mediterranean cuisine› Spanish cuisine

Seafood› Mollusk Dish› Mussel Dish

Origins and history

Mejillones a la vinagreta originated in Spain and is a popular tapa in Spanish cuisine. It is often served as an appetizer or snack.

Dietary considerations

This dish is gluten-free and dairy-free. It is not suitable for those with shellfish allergies.

Variations

Variations of this dish may include adding chopped tomatoes or onions to the vinaigrette. Some recipes may also call for the addition of red pepper flakes for a spicy kick.

Presentation and garnishing

Mejillones a la vinagreta can be presented on a large platter with the mussels arranged in a circular pattern. The vinaigrette can be drizzled over the top and garnished with additional parsley or lemon wedges.