Best 9 Mussels With Mexican Vinaigrette Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey to the coastal regions of Mexico with our tantalizing mussels recipe, where the flavors of the sea converge with the vibrant essence of Mexican spices. Dive into a symphony of tastes as plump and succulent mussels dance in a zesty and aromatic broth, infused with the tangy brightness of lime, the earthy warmth of cumin, and the subtle heat of chili peppers. Alongside the mussels, discover a medley of complementary recipes that will elevate your dining experience. Indulge in a refreshing cucumber and onion salad, where crisp cucumbers and sharp onions mingle in a zesty lime vinaigrette, providing a light and refreshing counterpoint to the richness of the mussels.

For those seeking a burst of flavor, the Mexican rice recipe is a must-try. Fluffy and flavorful, this rice is cooked in a flavorful broth infused with tomatoes, peppers, and a blend of Mexican spices, resulting in a vibrant and aromatic side dish that perfectly complements the mussels. And to complete your culinary exploration, tantalize your taste buds with our delightful flour tortillas recipe. With just a few simple ingredients, you can create soft and pliable tortillas that are perfect for wrapping your mussels and rice, allowing you to savor every bite of this Mexican-inspired feast.

Let's cook with our recipes!

GRILLED MUSSELS WITH SPANISH-STYLE VINAIGRETTE



Grilled Mussels with Spanish-Style Vinaigrette image

Grilled and drizzled with a tangy vinaigrette, mussels make an out-of-the-ordinary entrée.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 9

24 large fresh mussels in shells (2 lb)
1/3 cup olive or vegetable oil
3 tablespoons red wine vinegar or sherry vinegar
1 tablespoon chopped fresh parsley
1 tablespoon diced pimientos, drained
1 teaspoon capers, if desired
1/4 teaspoon salt
6 drops red pepper sauce
1 green onion, finely chopped

Steps:

  • Discard any broken-shell or open (dead) mussels that do not close when tapped. Scrub remaining mussels, removing any barnacles with a dull paring knife. Remove beards by tugging them away from shells.
  • Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
  • Heat gas or charcoal grill. In tightly covered container, shake remaining ingredients. Cover; refrigerate until serving.
  • Place mussels on grill over medium-high heat. Cover grill; cook 5 to 7 minutes or until mussels open, removing mussels as they open. Discard any unopened mussels. Place mussels on serving platter; drizzle with oil mixture.

Nutrition Facts : Calories 420, Carbohydrate 4 g, Cholesterol 45 mg, Fat 6, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 0 g, TransFat 0 g

MUSSELS IN MEXICAN BEER



Mussels in Mexican Beer image

Simple, de-lish and ready in less than 10 minutes, this recipe should be made first in any menu so you and yours can enjoy mouthfuls of mussels while you cook.

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, cracked away from skin and crushed
1 small onion, chopped
1 jalapeno, seeded and chopped
A couple pinches salt
2 1/2 dozen mussels, scrubbed and beards removed
1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis
1 (15-ounces) diced tomatoes
2 tablespoons chopped flat-leaf parsley or cilantro, your preference

Steps:

  • In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan.

MUSSELS WITH MEXICAN VINAIGRETTE



Mussels With Mexican Vinaigrette image

Provided by Craig Claiborne And Pierre Franey

Categories     quick, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 5

24 mussels, about 1 pound
1/2 cup water
Mexican vinaigrette sauce (see recipe)
2 tablespoons finely chopped coriander
Lime wedges for garnish

Steps:

  • Pull off and discard the stringy beard from the mussels. Scrub the mussels as necessary and drain them well.
  • Put the mussels in a kettle and add the water. Cover closely and bring to the boil. Cook four or five minutes or until all the mussels are open. Drain. Discard the cooking liquid or put it to another use.
  • Pull the mussels from the shells and save both the mussels and half the shells. Return one mussel to each shell and arrange them on a plate. Spoon an equal portion of the vinaigrette sauce over each. Sprinkle the mussels with coriander. Garnish the platter with lime wedges.

MEXICAN-STYLE STEAMED MUSSELS



Mexican-Style Steamed Mussels image

I always keep an eye out for mussels to go on sale at the local fish counter, just so I can make this yummy recipe. It makes for a great quick light meal. Be warned, though: four pounds of well-prepared mussels can disappear much faster than you think. Also a great recipe to use with clams, if that's what you prefer. Prep time does not include time to clean the shellfish.

Provided by Muffin Goddess

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
4 cloves garlic, minced
1 medium onion, finely chopped
2 jalapeno peppers, seeded and chopped (leave the seeds in if you want more heat)
1 medium tomatoes, chopped
1 bunch fresh cilantro, chopped
1 cup white wine (cooking wine is okay)
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon ground black pepper (fresh is preferred)
4 lbs mussels, well-cleaned and debearded (discard any open ones that don't close when you tap the shell, or ones that feel extremely heavy - t)

Steps:

  • Heat the oil in a large pot (stock pot) over medium heat.
  • Add the onions, garlic, tomato, and jalapenos.
  • Cook just until softened.
  • Add the wine, water, salt and pepper, and bring to a boil over high heat.
  • Add the mussels and cilantro and cover the pot.
  • Steam for 8-10 minutes, carefully shaking the pot occasionally to shift the mussels around.
  • The mussels are cooked when they are fully opened.
  • Be sure to discard any mussels that do not open.
  • Dish the mussels and broth out into bowls.
  • Serve with fresh crusty bread or warm fresh corn tortillas for sopping up the broth.

Nutrition Facts : Calories 495.8, Fat 13.8, SaturatedFat 2.4, Cholesterol 127.3, Sodium 1602.6, Carbohydrate 24.1, Fiber 1.3, Sugar 2.9, Protein 55.1

MUSSELS IN PARSLEY VINAIGRETTE



Mussels in Parsley Vinaigrette image

Chilled, cooked mussels in vinaigrette have layers of flavor from Dijon mustard, rice-wine vinegar, olive oil, shallots, and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

1/2 cup plus 3 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots, plus 1 tablespoon finely chopped (about 3 total)
1/2 cup dry white wine
3 pounds (about 100 small) mussels, scrubbed and debearded
1 teaspoon Dijon mustard
3 tablespoons rice-wine vinegar
Coarse salt and freshly ground pepper
3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
Lettuce leaves, for serving (optional)

Steps:

  • Heat 2 tablespoons oil in a large pot over medium heat. Add sliced shallots; cook, stirring, until translucent, about 3 minutes. Add wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
  • Remove mussels with a slotted spoon; discard cooking liquid. Chill mussels in a bowl in the refrigerator, about 1 hour.
  • Whisk together mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in parsley. Vinaigrette can be stored in the refrigerator up to 3 days.
  • Toss chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.

MUSSELS VINAIGRETTE



Mussels Vinaigrette image

Make and share this Mussels Vinaigrette recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10

24 medium mussels
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon capers, chopped if large
1 tablespoon minced onion
1 tablespoon minced pimiento
1 tablespoon minced parsley
salt
fresh ground pepper
1 slice lemon

Steps:

  • Scrub mussels well and remove the beards.
  • Discard any that do not close tightly, set aside.
  • Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.
  • Place one cup water in a frypan with the lemon slice.
  • Add the mussels and bring to a boil.
  • Remove the mussels as they open;cool.
  • Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.
  • Cover and refrigerate overnight.
  • Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.
  • Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.

Nutrition Facts : Calories 54.4, Fat 4.9, SaturatedFat 0.7, Cholesterol 4.5, Sodium 50.8, Carbohydrate 0.7, Sugar 0.1, Protein 1.9

MUSSELS VINAIGRETTE



Mussels Vinaigrette image

This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests.

Provided by CHEFNONIONS

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 35m

Yield 6

Number Of Ingredients 10

24 fresh mussels, scrubbed and debearded
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
1 small yellow bell peppers, seeded and diced
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons chopped fresh parsley
1 hard-cooked egg, chopped
½ teaspoon salt
1 pinch ground black pepper

Steps:

  • Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
  • In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.5 g, Cholesterol 53.3 mg, Fat 20.4 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 389.4 mg, Sugar 1.2 g

SPICY MUSSELS WITH MEXICAN SEASONINGS



Spicy Mussels With Mexican Seasonings image

Provided by Florence Fabricant

Categories     dinner, one pot, appetizer, main course

Time 50m

Yield 4 main-course servings; 6 to 8 appetizer servings

Number Of Ingredients 10

4 pounds fresh mussels
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
4 scallions, finely chopped
4 cloves garlic, minced
2 1/2 cups finely chopped fresh ripe tomato
2 jalapeno peppers, seeded and minced
2 cups dry white wine
Juice of 1 lime
2 tablespoons minced fresh coriander

Steps:

  • Scrub and debeard the mussels.
  • In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil. Add the onion, scallions and garlic and saute over low heat until tender.
  • Add the tomatoes and jalapeno peppers and bring to a simmer. Stir in the mussels and add the wine. Return to a simmer, cover and cook over medium heat until the mussels have opened, about 10 minutes.
  • Remove the mussels to individual bowls, discarding any that have not opened. Add the lime juice and coriander to the sauce, pour over the mussels and serve.

Nutrition Facts : @context http, Calories 647, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 3 grams, Protein 56 grams, SaturatedFat 4 grams, Sodium 1313 milligrams, Sugar 6 grams

SPANISH MUSSELS VINAIGRETTE (MEJILLONES A LA VINAGRETA)



Spanish Mussels Vinaigrette (Mejillones a La Vinagreta) image

Steamed mussels are dressed with a flavorful vinaigrette in this colorful tapa. It is an ideal treat for a party or any event with lots of people attending.

Provided by English_Rose

Categories     Mussels

Time 35m

Yield 30 tapas

Number Of Ingredients 10

30 mussels, scrubbed and beards removed
shredded lettuce
2 tablespoons green onions, minced
2 tablespoons green peppers, minced
2 tablespoons red peppers, minced
1 tablespoon parsley, chopped
4 tablespoons olive oil
2 tablespoons vinegar
1 dash red pepper sauce
salt

Steps:

  • Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open.
  • Remove from heat and discard any mussels that do not open. Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute.
  • Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more.
  • Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
  • When cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter.
  • In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.

Nutrition Facts : Calories 30.3, Fat 2.2, SaturatedFat 0.3, Cholesterol 4.5, Sodium 46.2, Carbohydrate 0.7, Sugar 0.1, Protein 1.9

Tips:

  • Choose the Freshest Mussels Possible: Look for mussels that are tightly closed and have no cracks or broken shells. Discard any mussels that are open or have damaged shells.
  • Clean the Mussels Properly: Use a stiff brush to scrub the mussels under cold running water. Remove any barnacles or seaweed from the shells.
  • Use High-Quality Ingredients: The quality of your ingredients will greatly affect the flavor of your dish. Use fresh, ripe tomatoes, cilantro, and lime juice.
  • Don't Overcook the Mussels: Mussels cook quickly, so be careful not to overcook them. Overcooked mussels will become tough and rubbery.
  • Serve Immediately: Mussels are best served immediately after they are cooked. They can be served as an appetizer or main course.

Conclusion:

This recipe for mussels with Mexican vinaigrette is a delicious and easy-to-make dish that is perfect for any occasion. The combination of mussels, tomatoes, cilantro, and lime juice creates a flavorful and refreshing dish that is sure to please everyone at your table. So next time you're looking for a quick and easy seafood dish, give this recipe a try. You won't be disappointed!

Related Topics