Mussels in Vinaigrette – Mejillones a la Vinagreta

Spanish Mussels in Vinaigrette, also known as Mejillones a la Vinagreta, is a quintessential Galician dish that highlights the freshness and simplicity of Spanish cuisine. Typically enjoyed as a cold mussel appetizer or Spanish tapa alongside a drink, this dish features tender steamed mussels that are chilled and dressed with a zesty vinaigrette.

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Made with olive oil, vinegar and a mix of finely chopped vegetables like bell pepper, tomato and onion, the vinaigrette enhances the natural flavour of the mussels and adds a tangy kick. It is a refreshing dish, perfect for warm days as well as special occasions or celebrations.

Which ingredients to use

• Mussels: Preferably use fresh or vacuum-packed mussels for this recipe, and store them in the fridge until ready to cook. As these mussels will be served in the shell, this recipe obviously calls for mussels in their shells, not just the mussel meat. If available, use mussels from Galicia (when in Spain), as they are larger and have a bigger shell, which is better for holding the vinaigrette.
• White wine (optional): Dry white wine complements the flavour of the mussels. When steaming the mussels, add some dry wine for extra flavour.
• Bell pepper: Any colour or mix of colours works fine for this recipe.
• Onion: Use a mild flavoured onion like red onion, white onion or shallot. I prefer red onion as it also adds a beautiful vibrant colour.
• Tomato: I prefer using a more meaty tomato, like Roma, Plum or Beef tomatoes. However, any tomato works fine for the vinaigrette.
• Scallion: Use both the white and green part for the vinaigrette. The green part can also be sprinkled on top as a garnish before serving.
• Olive oil: Use a good quality extra virgin olive oil.
• Vinegar: A mild tasting vinegar, such as white wine, sherry or apple cider vinegar should be used.
• Salt and pepper: Use a generous amount of freshly ground pepper when steaming the mussels. For the vinaigrette I use seasalt or kosher salt and a bit of freshly ground pepper. 
• Pimentón: A dash of pimentón (Spanish smoked paprika) will provide an extra kick. I use mild pimentón but feel free to use the spicy version.
• Lemon: Slice fresh lemon in wedges to serve with the mussels.

How to clean mussels

Before cooking or steaming the mussels you need to clean them properly. While farmed mussels from supermarkets are typically quite clean already, it’s still advisable to give them an additional rinse. It’s better to be cautious, especially when serving this dish to guests.

Follow these easy steps to properly clean the mussels:

• Rinse: Place the mussels in a large bowl of cold water and give a gentle stir with your hands. This will already release and loosen most of the sand from the shells. Drain the water and repeat this process a couple of times until the water runs clear.
• Inspect the shells: Discard any mussels with broken shells or those that float. If a shell is open, gently tap them and if they remain open, discard them as they are not fresh.
• Scrub: You’ll notice some dirt and barnacles on the outer shell. Use a brush or butter knife to scrub these away.
• Remove beards: Detach any visible beards (fibrous threads) from the sides of the mussels. Just pull them out.
• Final rinse: When all the barnacles and beards are removed, rinse a last time under cold running water to make sure all the grit is gone.

How to make mussels vinaigrette

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post

• Prepare the mussels: For this mussels recipe, we’ll steam the mussels. Use a large, heavy bottom pot with a tight-fitting lid. Add the properly cleaned mussels in the pot with a generous amount of freshly ground pepper. You can add some white wine (for flavour) or water (for more liquid) or simply dry steam the mussels.
• Steam the mussels: Place the pot with mussels on high heat and close the lid. Cook for 4-5 minutes or until all the shells are open. While cooking, gently toss the pot up and down with the lid on to ensure even cooking.

• Drain and cool: When cooked, remove the mussels from the pot with a slotted spoon or drain in a colander. Set the mussels aside to cool.
• Chop the vegetables: Remove the stem, seeds and white part from the bell peppers and chop in fine dices. Peel the onion and finely dice. Remove the core of the tomatoes and chop in brunoise (finely diced). You can peel the tomato if you prefer but it isn’t necessary for this dish. Make sure all vegetables are chopped in equal sized dices.
• Make the vinaigrette: Add the olive oil, vinegar and salt in a mixing bowl and whisk to combine. Add the finely diced vegetables and toss to combine. Add a dash of smoked paprika and extra seasoning to taste.
• Prepare the mussels in vinaigrette: When the mussels are cooled down, break away the top empty shell and discard. Slightly loosen the mussel in the shell. Arrange all the mussels in their half shells on a large serving plate or tray. Spoon the vinaigrette over the mussels and into the shells. Serve cold with lemon wedges.

Interesting tips and tricks

• Don’t overcook: Mussels don’t need long to cook and should be ready in about 5 minutes. When you cook them too long they become rubbery. Mussels are cooked when the shells are open, so it’s easy to check.
• Cook on high heat: Mussels need to cook fast on high heat. So put the stove on high and cover the pot with a tight fitting lid.
• Use a large pot: You’ll need a pot at least double the size of the total quantity of uncooked mussels as the shells need space to open, or you end up with a similar problem as when making popcorn in a pot too small.
• Chop vegetables equal size: Chop all the vegetables in equal sized dices, preferably very small.

How to Make ahead or store leftovers

You can prepare this dish ahead of time. When serving this dish within 2-3 hours after making it, just follow the recipe until the end, cover the plate of mussels with plastic cling wrap and place in the fridge.

When you want to make this the day before or in the morning for serving in the evening and when having leftovers, I would recommend taking the mussels out of the shells and mixing them with the vinaigrette. Cover and place in the fridge for later. Wash the halved mussel shells properly in cold running water, dry and store in a sealed container until ready to use. Assemble the mussels in vinaigrette in the shells when ready to serve.

What to do with the remaining mussel liquid?

When draining the mussels you can keep the mussel juice or cooking liquid as a base for other recipes. After draining, ensure that the juice is strained to remove any grit or impurities. When it’s cooled down, this liquid can be stored in airtight containers, either in the fridge for up to 2 days or in the freezer.

It can be used as a base to make fish soup or seafood broth. Or incorporate it into a clam or mussel chowder. Other uses are as a poaching liquid for other seafood or fish, or as a juice to make a seafood risotto or pasta dish.

How to serve

Serve these vinaigrette mussels as a cold mussel appetizer, as a snack or as a tapas dish on a warm summer day with a glass of white wine or cold drink.

This dish is also elegant enough to serve for any special occasion, a celebration or even during the holiday season like Christmas or New Year’s eve.

More Spanish Tapas recipes to try

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