Mussels vinaigrette (Mejillónes a la vinagreta) from My Kitchen in Spain: 225 Authentic Regional Recipes by Janet Mendel

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Notes about this recipe

  • milgwimper on August 06, 2015

    This is one of my favourite tapas at Pinotxo Barcelona. I followed the recipe but did nt have parsley or green onions. I used a tiny splash of good sherry vinegar and Chardonnay vinegar but I think my choice of vinegars were not enough. I needed to up it. No complaints about the recipe as it was my choice of vinegars. The taste almost, but not quite as good as Juan's in Pinotxo. Will I make it again. YES! They were a hit a dinner and tasted fabulous.

  • Breadcrumbs on August 01, 2015

    p. 37 - The author notes this tapa is great to pass at a party as you eat the mussel and dressing right out of the shell and, the mussels and dressing can be made ahead which is a bonus. These are bright, bold and full of flavour. The salad works beautifully with the briny seafood and makes for a perfect little hors d’oeuvre. The salad that’s served atop is very similar to one I made from NSK and I think I preferred the NSK version with the white wine vinegar. That’s the only change I’d make next time around. These got gobbled up instantaneously. Photo here: http://chowhound.chow.com/topics/1020808?commentId=9666132#9666132

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