24 medium mussels
1/2 cup olive oil
3 tablespoons red wine vinegar or lemon juice
1 teaspoon capers, chopped if large
1 tablespoon minced onion
1 tablespoon minced pimiento
1 tablespoon minced parsley
fresh ground pepper
1 slice lemon
Scrub mussels well and remove the beards.
Discard any that do not close tightly, set aside.
Whisk the oil and vinegar together in a bowl, then add capers, onion,
pimiento, parsley, salt and pepper to taste.
Place one cup water in a frypan with the lemon slice.
Add the mussels and bring to a boil.
Remove the mussels as they open; cool.
Remove the mussel meat from the shells, reserving half the shells, and mix
it into the vinaigrette.
Cover and refrigerate overnight.
Clean the reserved mussel shells well and place them in a plastic bag in
Before serving, replace the mussels in the shells and spoon a small amount
of the vinaigrette over.
By Derf at Food.com