Mussels in a vegetable and tomato vinaigrette

Mussels in a vegetable and tomato vinaigrette

Mejillones en vinagreta

Spanish Made Simple
5 as a tapa

This summery tapas dish is so refreshing and so easy to make that it is almost impossible to fail. These days it can be seen as old fashioned and I don’t see it as much as I would like in typical Spanish bars any more. Well, I will be having it on my table every summer, even if it has gone out of fashion!


Quantity Ingredient
2 large, ripe tomatoes
1/2 red romano or pepper, finely chopped
1/2 green romano or pepper, finely chopped
1 small onion, finely chopped
or a bunch spring onions, finely chopped
6 tablespoons extra virgin olive oil
3 tablespoons sherry vinegar
1 teaspoon salt
250ml white wine
1 bay leaf
1kg mussels, Cleaned and any open or damaged shells discarded


  1. Cut a cross into the bottom of each tomato with a sharp knife and put them in boiling water for a few seconds. Remove from the water and let cool a little, then peel and cut each one into 4 wedges. Remove the seeds and discard, then cut the tomato flesh into small cubes. This method of preparation is called a tomato concasse.
  2. Mix together the chopped tomatoes, peppers and onion with the oil, sherry vinegar and salt. Set aside.
  3. Make sure your mussels are well cleaned. Use a knife to remove the filaments and any barnacles left on the shells as they will be part of the final presentation.
  4. Put 500ml water and the wine in a deep pan with the bay leaf and bring it to the boil, then add the clean mussels, cover and cook for about 3 minutes, until they open. Remove the mussels from the water and set aside to cool. Add 1 tablespoon of the cooking water to the vinaigrette to enhance the mussel flavour.
  5. Once the mussels have cooled a little, separate the shells and the meat attached and mix this mussel meat with the vinaigrette.
  6. There are many ways to serve this tapa. My favourite is to lay half the shells on a tray and spoon 1 mussel with a bit of sauce into each one. Alternatively, serve over warm buttered toast, gem lettuce leaves… the possibilities are endless.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again