KEY POINTS:
Mejillones a la vinagreta
5 Tbs extra virgin olive oil
2 Tbs white wine vinegar
1 shallot, finely chopped
1 garlic clove, finely chopped
1 red chilli, seeded [if preferred] and finely chopped
Salt and freshly ground black pepper
1kg mussels
1/2 cup white wine
4 Tbs flat leaf parsley
1 Make the dressing by whisking together the oil and vinegar. Stir in the shallot, garlic and chilli then season.
2 Clean the mussels by scrubbing the shells and pulling out any beards then put in a saucepan. Add the wine, bring to a boil then cover and cook for approximately 3 minutes or until the shells open. Drain and let cool.
3 Arrange the mussels in the half shells, whisk the dressing again then spoon over the mussels. Refrigerate for 1 hour before serving with parsley sprinkled over.