Mussels Vinaigrette   
Note from Cheri:
This recipe makes a wonderful appetizer. Many people are intimidated at the thought of cooking mussels because they don't know how to clean them. It's really simple. Put the mussels in a pot, cover them with water and stir a cup or two of cornmeal into the water. Let sit for a couple of hours. This will eliminate any grit (the technique also works for clams). To de-beard a muscles, simply grab ahold of the black stringy "beard" sticking out of the shell (not all mussels will have these) and yank! That's all there is to it.

2 lbs mussels 
1/2 C olive oil 
3 T red wine vinegar 
2 tsp. Dijon mustard 
2 shallots, finely chopped 
3 T parsley, finely chopped
2 T capers 
salt and pepper to taste

lettuce leaves for garnish (I like to use butter lettuce)
 
Serves 4 to 6 as an appetizer 

After cleaning mussels (see notes above or follow link), place in a large pot with a tightly fitting lid and do not add any liquid or seasoning. Cover the pot and cook over high heat for 5 to 6 minutes, shaking the pot occasionally. Remove from the heat and allow to cool enough for you to handle the mussels. Remove the from the shells, and discard the shells as well as any mussels that did not open. 

Whisk together the oil, vinegar, mustard, salt, and pepper. Add the mussels and the remaining ingredients, stirring gently to combine. Refrigerate for at least 1 hour, or until ready to serve. Serve on a bed of lettuce leaves, garnish with additional parsley and lemon slices. 
 


Recipe courtesy www.FabulousFoods.com