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Mejillones a la vinagreta (pickled mussels)

Updated: Nov 28, 2020

Mejillones a la vinagreta (pickled mussels)

Mussels is not only one of the cheapest seafood in the market it is also one of the most delicious and versatile type that you can cook.

From cold to warm, this amazing mollusc can be eaten in some many different ways and all of them are quick to prepare.

On of the most famous cold tapas in Spain would be "Mejillones a la vinagreta", cold pickles mussels in a capsicum, onion and vinegar sauce. This dish is perfect to be shared and enjoyed in a summer day.

As a lot of the seafood dishes, the most famous mussels are in the Coast of Galicia, the North West of Spain where the cold waters of the Atlantic, the long kilometers of Coast and the estuary waters make this region be characterized by a lot of the top Chefs as the best seafood in the world.

It is interesting that in countries as Morocco they don't eat this gem from the sea. Ingredients:

1 kg fresh mussels

1 clove of garlic

30ml of white wine

For the sauce:

¼ green capsicum

¼ red capsicum

½ Spanish onion or salad onion

50 ml apple cider vinegar

100 ml. EVO

a small bunch of parsley (optional)


1. Chop the capsicum and onion in very small dices and add some vinegar, salt and EVO, mix it and cover it until we need it.

2. Clean the mussels if needed.

3. In a pan, add some EVO and the crushed garlic in a high heat. When the pan is hot add the mussels and the white wine.

4. Leave it for 1-2min open to dissolved the alcohol from the wine and put the lead on.

5. When the mussels are open turn the heat off and place them in a bowl.

6. When they are warm, but not hot, start to take one side of the shell out and leave only the one where the mussel is attached. Clean the hard dirt of the mussels.

7. Place the mussels in a flat tray and add the sauce one by one.

8. Chopped the parsley and add it on top.

9. This dish can be placed in the fridge and can last 2-3 days.

Byron & María

The Coastal Cocina

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