Recipe: mussels with vinaigrette

Mussels, like any mollusk, are a source of nutrients, rich in vitamins, amino acids and minerals, as well as being one of the most natural foods that can be found on the market, without any type of processing.


Mussels have a series of benefits that we will see below. Then we will teach you how to prepare mussels for the vinaigrette .

  1. Benefits
  2. Recipe

Benefits of mussels

When we try to include proteins in our daily diet , we usually think of white meats such as chicken, tuna, eggs or dairy products. In addition, when we think about the benefits of fish, blue fish rich in omega3, white fish or seafood come to mind. Molluscs for their part, such as mussels, cockles or clams, have even more properties than other marine products.

As we have said, mussels are one of the most natural foods, unprocessed and also much cheaper than any other mollusc or seafood.

The mussels stand out for their high protein content, 25 grams of protein per 100 grams of cooked or steamed mussels. Added to this, they are low in calories 170 / 100gr and in fat 4gr / 100gr.

As for their level of vitamins, they are rich in vitamin B12 that improves mood. They are also high in vitamin A, important for strengthening defenses and strengthening bones.

Like blue fish, mussels are also rich in omega-3, which has anti-inflammatory properties, reduces cholesterol and triglycerides. They also contain sodium, a mineral that helps control blood pressure, and iodine, a mineral that works for the proper functioning of cells in addition to helping regulate metabolism.

TW Mejillones.jpg


  • 1 kilo of mussels
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 1 large tomato or 2 medium
  • Salt, oil and vinegar.

How to prepare mussels with vinaigrette

First, we will clean the mussels by submerging them in cold water. In addition we will remove the hairs and impurities that come out of the mussel through the opening.

We will put a pot with a finger of water to boil and pour the mussels together with a couple of bay leaves and a little white wine. At 3-5 minutes we will see how the mussels have been opened, we will remove them from the pot and place them in a dish. We will remove one of the two shells of the mussel and we will throw the one that is empty, staying with the part that contains the mussel. Above all, those mussels that have not been opened during cooking will be discarded.

On a separate board, chop the peppers, onion and tomatoes into very small pieces. We will place everything in a bowl and add salt, oil and vinegar. Mix everything well to form a vinaigrette and let the vegetables take the juice of the vinaigrette.

Leave a Reply

Your email address will not be published. Required fields are marked *