"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Pam's Mussels & Peppers Vinaigrette Recipe

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This recipe for Pam's Mussels & Peppers Vinaigrette, by , is from The Perry Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Morauer
Added: Wednesday, July 23, 2008

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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