A SERIES OF SCORCHINGLY HOT DAYS !!! . . . and this is one of Angel’s hot weather / summer holiday / childhood memory / favorite REFRESHING tapas dishes : extra large cooked Spanish mussels, served on the half-shell and covered with a cool ‘a la vinagreta’ mixture which is a combination of very finely diced vegetables, herbs and boiled egg with olive oil and xeres vinegar and salt and pepper (just like a simple uncomplicated salad dressing) ... but it’s all you really need for these, trust me.
With the very hot weather finally upon us, Angel had been talking about this appetizer/dish for some time now but only a few days ago did I actually find the very large Spanish mussels (twice the size of French or Dutch mussels, thus very practical and easily stuffed) at my outdoor market and so I got some and he proceeded to show me how it’s done in Asturias (in northern Spain) and I proceeded to observe and measure and write down everything … The only hard part is the cleaning & de-bearding of the large mussels which took over 1 hour (but it’s easier when they’re large like that) …
We had some guests over for drinks and nibbles and the leftovers from the previous night of Angel’s homemade preparation sparked their curiosity and they requested the recipe. So here it is, Angel’s recipe & technique for this appetizer (which is great and very well-timed, since he’s the technical & creative problem-solver and web-developer / designer behind-the-scenes guy for the blog/website … Do you remember the “fabada asturiana” recipe a few weeks ago ? That was from his mother !
Yes, I’m going to try to make this blog more inclusive and interactive from time to time . . . it’s more fun for me.
FYI : we all really ENJOYED this . . . :)