If you want a romantic evening, then start with Chilled Mussels in Tangy Vinaigrette. This lively and bright vinaigrette is fabulous when used to douse chilled mussels. The tangy flavor profile of the sauce perfectly compliments the briny flavors of fresh steamed chilled mussels.
Since these tasty morsels are best eaten nicely chilled, you’ll want to cook the mussels in the morning on the day you serve them. You’ll let them chill in the tangy vinaigrette all day, and when you’re ready to eat, they’ll be ready and waiting!
Notice that I’ve shown you two different plating ideas for my Chilled Mussel in Tangy Vinaigrette. The first is to present them in a low-flat container that makes them easy to grab and pop in your mouth. The second presentation is a bit fancier, using chilled martini glasses to help class up your buffet!
Either way, make sure you provide a pretty container to dispose of the shells while feeding each other Chilled Mussels in Tangy Vinaigrette!
YOU’LL FIND THE RECIPE CARD AT THE BOTTOM OF THIS POST.
I created my Chilled Mussels in Tangy Vinaigrette for a Valentine’s evening Romantic Tapas for Two spread this year. Why not take a little trip to Spain this Valentine’s Day? Here’s what’s on the rest of the menu of this fabulous Valentine’s Day make-ahead spread!
Doesn’t that Valentine’s Day Romantic Tapas for Two look fabulous? Why not give you and your sweetheart a first-class ticket to the Mediterranean Coast this Valentine’s Day?
Keep reading to find out how to add some more spice to your Valentine’s Day with some fabulously romantic printables!
CLICK HERE TO GET THE RECIPES: ROMANTIC TAPAS FOR TWO
I’ve created some really special Valentine’s Day printables and recipes to help you celebrate your day of romance too!
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Combine olive oil and vinegar in a medium bowl, whisk to combine. Add shallots, garlic, capers, chile, salt and pepper, and whisk well.
Clean mussels by scrubbing shells and removing any attached beards. Tap on each shell, discarding any that do not open after several attempts. Place mussels in a colander and rinse well under cold running water.
In a large saucepan over medium-high heat, add white wine. Bring to a simmer, add the mussels, cover and reduce the heat to medium. Cook until the mussels have opened, shaking the pan from time to time and stirring once. Discard any that fail to open.
Drain and allow the mussels to cool, then open with your hands, reserving the shell half with the mussel flesh and discarding the other half. Arrange the mussels on a serving platter. Drizzle with vinaigrette and chill for at least 2 hours in the refrigerator. (Can be chilled up to 8 hours ahead of serving)
Serve chilled with crusty French bread to sop up the tangy vinaigrette.