Mussels Vinaigrette Using Dry White Wine
|Dry white wine||1 Cup (16 tbs)|
|Olive oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|White onion||1 Small, separated into rings|
|Lemon||1 , thinly sliced|
Scrub mussels with a brush to remove dirt from shells.
Remove beards; discard any mussels that do not close.
Place mussels in a kettle; add enough wine to measure 1 inch in bottom of kettle.
Bring wine to a simmer.
Cover and cook 5 to 7 minutes or until mussels open.
Turn mussels after 3 minutes.
With a slotted spoon, transfer mussels in their shells to a 13" x 9" glass baking dish.
Discard any cooked mussels that do not open.
Boil cooking liquid in kettle until reduced to about 1/2 cup.
In a small bowl, whisk together 1/4 cup reduced cooking liquid, oil, salt, pepper, sugar, garlic and parsley.
Pour over hot mussels.
Add sliced onion and lemon; toss gently.
Cover and refrigerate at least 6 hours, turning mussels once or twice and spooning marinade into shells.
Let chilled cooked mussels stand at room temperature 30 minutes before serving.