Cold Mussels with Lemon Dressing
Yield > 5
Keys : Clams Mussels Seafood Citrus Spanish Spain European
Mediterranean Spanish
Ingredients :
4 doz Mussels cleaned
3 tbl Lemon juice (or vinegar)
9 tbl Olive oil
Black pepper to taste
Method :
• Cook mussels in a saucepan over moderate flame until all
the mussels open. A wide-bottomed pan is preferable because
it distributes the heat more evenly. Shake pan continuously
until mussels have released enough juice to prevent burning of
the pan. As soon as all of them have opened, remove them;
longer cooking will toughen them. A few minutes should
suffice. If one or two stubbornly refuse to open, discard them
as suspect.
• Remove one shell from each mussel. Mix olive oil with
lemon juice and pour it over mussels. Grind black pepper
liberally over them. Wait 1 hour before putting mussels in
refrigerator to chill.
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