Cold mussels under a vegetable coat
4 servings
30 minutes
Cold mussels under a vegetable blanket are a bright, refreshing dish of Spanish cuisine, perfect for summer evenings. Its history traces back to the coastal regions of Spain where fresh seafood is the foundation of gastronomy. Mussels cooked until opened and then chilled acquire a tender and slightly salty texture, while the vegetable blanket—a juicy mix of peppers, onions, and tomatoes—adds freshness and a hint of spiciness. A dressing made from olive oil and white wine vinegar complements the flavor with elegant acidity and depth. The dish is served chilled with white bread and cold beer, making it an ideal choice for a light dinner or festive appetizer. Its harmony of flavors and simplicity in preparation make it a favorite among seafood lovers.
1
Rinse the mussels in running water, remove the growths and beard, discard the open ones.
- Mussels in shells: 25 pieces
2
Pour a glass of water into a large pot, bring to a boil, add the mussels, and cover the pot. Once the shells open, cook for 3-5 minutes. Drain the water and cool. Discard any unopened mussels. Remove one shell from the remaining ones. Then place in the refrigerator for 1-2 hours.
- Mussels in shells: 25 pieces
3
Remove seeds from the green pepper and cut it into very small cubes. Then do the same with the onion and tomatoes. All vegetables should be chopped as finely as possible.
- Green pepper: 1 piece
- Red onion: 1 head
- Tomatoes: 3 pieces
4
Mix everything in a bowl, add salt and freshly ground pepper. Pour oil and vinegar into the mixture.
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: 100 ml
- White wine vinegar: 4 tablespoons
5
Place the chilled mussels on a large plate and top with vegetable dressing.
- Mussels in shells: 25 pieces
6
Serve with cold beer and fresh white bread.