Mussels Vinaigrette

These delectable mussels make an ideal light bite to serve as an appetizer or as part of a tapas meal. The key to keeping mussels plump and tender is not to overcook them; watch them carefully and make sure you remove them from the heat the minute they open. Recipe serves 6 to 8 as an appetizer or tapas. Recipe from the Whole Foods Market website:

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:
Refrigerate: 30 Minutes


  • 3/4 cup(s) dry white wine
  • 1 pound(s) mussels (about 24), scrubbed
  • 3 tablespoon(s) extra-virgin olive oil
  • 1 1/2 tablespoon(s) white wine vinegar
  • 1/2 teaspoon(s) fine sea salt
  • Pinch cayenne pepper
  • 2 tablespoon(s) finely diced red bell pepper
  • 2 tablespoon(s) finely diced green bell pepper
  • 2 tablespoon(s) finely diced red onion
  • 1 1/2 tablespoon(s) finely chopped parsley


  1. Place wine in a large saucepan and bring to a boil over high heat. Add mussels and cover the pot; cook, stirring once, until mussels open, about 3 minutes. Immediately remove from the heat and allow mussels to cool. Discard any mussels that do not open.

  2. In a small bowl, whisk together olive oil, vinegar, salt and cayenne. Stir in red bell pepper, green bell pepper, onion and parsley. Open mussels and place each mussel meat in half of a shell and arrange on a platter. Spoon about 1 teaspoon of vinaigrette into each shell. Cover and refrigerate at least 30 minutes and up to 8 hours.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mussels Vinaigrette Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy