Now here’s also a super tasty cold seafood appetizer for you to try out on your next summer garden party! These gorgeous mussels vinaigrette recipe is a real show stopper. Cold cooked mussels topped off with a fresh and crunchy Spanish style tomato bruschetta!
You will adore this appetizer…
Long long time ago I watched Rick Stein prepare mussels vinaigrette in a cooking show by the name of Rick Stein’s Spain in which he traveled around in Spain, busy cooking with local delicacies.
Do you like Rick Stein then?
He’s a fabulous British chef.
I like his style of cooking. He seems to find the best products, ingredients and produce. His flavors are bold and beautiful. So simple and yet so creative.
That series about Spanish food was on the telly quite a couple of years ago. I loved to watch it. The way he talked about Spanish food was excellent. And his dishes would make me so hungry all the time.
Rick Stein in Spain
Who knew that I would be living in Spain myself years later and cooking with the same ingredients he introduced me to!
That’s the same cooking program that gave me the idea for my quail recipe by the way. Later I realised that we call this dish ‘codorniz en escabeche’ here, or pickled quail. Another dish that I make very often in the summer!
You can find this pickled quail quite often around Christmas.
It even exists with partridges!
Mussels Vinaigrette Recipe with Tomato Tapenade
These mussels are so good.
It’s just cooked mussels, topped off with a gorgeous vinegary tomato and caper bruschetta. This one is an appetizer, so because of that make sure to cut the cooked mussels from the shell.
That will make them far more easier to eat, just like oysters.
- 8 fresh mussels
- 1 small fresh tomato diced
- 1 bay leaf
- 2 tbsp fresh parsley chopped
- 1 tbsp capers in brine chopped
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- ½ tsp garlic chopped finely
- Clean the mussels using a sharp knife. Remove any barnacles, dirt or beards: the tough threads that sometimes stick out of the shell. Pull them out using your fingers.
- Then rinse the mussels and let them drain. Combine the tomato, capers, chopped parsley and chopped garlic. Season with a pinch of pepper and salt.
- Stir well. Then add the vinegar and olive oil to the tomato.
- Stir again. Then let the tomato bruschetta marinate for 10 minutes. Put it aside in the fridge to chill until needed later on. Pour a glass of water in a medium saucepan and add the bay leaf. Season with a pinch of pepper and salt.
- Place the pan over high heat until boiling, then add the mussels.
- Stir well and put a lid on the pan. Cook the mussels for 3 to 4 minutes. In the end all of the mussels should have opened their shells.
- Then take the pan off the heat, drain the mussels and place them on a clean chopping board or plate to cool down.
- Now rip off one of the shells of the mussels (discard them) and then loosen the cooked mussel from the other remaining shell using a sharp knife.
- Then place the mussels on a clean plate and top with the freshly made vinegar tomato bruschetta. Sprinkle with a last dash of pepper and salt. Serve chilled.