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Mussels in Dijon Marinade
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Source: Pauline Viviano
| 3 dozen | mussels |
| ¾ cup | olive or salad oil |
| ¼ cup | red wine vinegar |
| 3 tablespoons | Dijon mustard |
| ½ teaspoon | salt |
| ½ teaspoon | sugar |
| 2 tablespoons | parsley, chopped |
| 1 tablespoon | pimento, chopped |
| 1 tablespoon | capers, drained |
Early in day or day ahead: Scrub mussels in running water to remove sand; remove beards.
In 8-quart Dutch oven over high heat, heat 1 cup water to boiling. Add mussels; heat to boiling. Reduce heat to low; cover and simmer, stirring occasionally, until all shells open, 5 to 10 minutes. With slotted spoon, remove mussels to bowl; discard any that do not open. Reserve cooking liquid. Cool mussels slightly until easy to handle.
Meanwhile, in medium bowl, with wire whisk or fork, mix olive or salad oil, vinegar, mustard, salt, and sugar; set marinade aside.
Remove mussels from shells; refrigerate half of shells for serving [Do this if you want serve them on the shells; I don't do this]. Rinse mussels in cooking liquid to remove any sand; drain well. Place mussels in marinade; cover and refrigerate 6 hours or overnight.
To serve, in small bowl, mix parsley, pimento, and capers. Return mussels to reserved half shells; top with parsley mixture. Makes 8 appetizer or first-course servings.
Yes, I do have a favorite mussel recipe and this is it, but that doesn't mean the others aren't great too. From Pauline Viviano.
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