A delightful and refreshing mussel dish with a tangy herb vinaigrette, perfect for gatherings or a special dinner.
Clean the mussels thoroughly under running water and remove any beards.
Discard any mussels that do not close when tapped as they may not be fresh.
In a mixing bowl, whisk together the olive oil, red wine vinegar, capers, diced red onion, chopped pimiento, and parsley. Season with salt and pepper to taste.
Allow the vinaigrette to sit for a few minutes to let the flavors meld together.
Place a frypan over medium heat and add one cup of water along with a slice of lemon.
The lemon adds a subtle citrus aroma to the mussels as they cook.
Add the mussels to the frypan and bring to a boil. Remove each mussel as it opens and set aside to cool.
Do not overcook the mussels; remove them as soon as they open to retain their tenderness.
Remove the mussel meat from the shells, reserving half of the shells for presentation.
Keep the reserved shells clean and intact for a better presentation.
Mix the mussel meat into the prepared vinaigrette. Cover and refrigerate overnight.
Marinating overnight allows the mussels to absorb the flavors of the vinaigrette.
Before serving, place the mussels back into their reserved shells and spoon a small amount of vinaigrette over each.
Serve the mussels chilled for the best flavor and texture.
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