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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Pam's Mussels & Peppers Vinaigrette Recipe

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This recipe for Pam's Mussels & Peppers Vinaigrette is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 doz. large mussels
1/4 c dry white wine
1 clove garlic
1 small yellow pepper
1 small red pepper
3 tbsp olive oil
2 tbsp white wine vinegar
2 tbsp capers, drained and chopped
2 tsp lemon juice
Directions:
Directions:
About 5 hours before serving or early in the day:
With stiff brush, scrub mussels with running cold water to remove any sand; remove beards. In a 5 quart pot over high heat, heat white wine, garlic & 1/2 cup of water to boiling. Add mussels heat to boil. Reduce heat to medium-low; cover and cook until shells open, about 5 minutes, stirring mixture occasionally. With slotted spoon, remove mussels to a large bowl; set cooking liquid aside. Cool mussels slightly until easy to handle.
Remove mussels from shells; rinse mussels in cooking liquid to remove any sand; drain well. Place mussels in bowl. Select 24 pretty mussel half shells; rinse, drain and refrigerate. Discard remaining shells.
Cut peppers lengthwise into quarters; cut each quarters into matchstick-thin strips. In 10 inch skillet over medium-high heat, in hot olive oil, cook pepper until tender-crisp. Remove pepper mixture to bowl with mussels; stir in vinegar, capers & lemon juice; cover & refrigerate at least 4 hour, stirring mixture occasionally. To serve, spoon mussel mixture into reserved mussels shells. Make 24 hors d'oeuvre. About 25 calories each.

 

 

 

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