Cold Mussels with Lemon Dressing
Author: Barbara Norman
  • 4 dozen mussels; cleaned
  • 3 Tablespoons lemon juice; (or vinegar)
  • 9 Tablespoons olive oil
  • black pepper, to taste
  1. Cook mussels in a saucepan over moderate flame until all the mussels open.
  2. A wide-bottomed pan is preferable because it distributes the heat more evenly. Shake pan continuously until mussels have released enough juice to prevent burning of the pan. As soon as all of them have opened, remove them; longer cooking will toughen them. A few minutes should suffice. If one or two stubbornly refuse to open, discard them as suspect.
  3. Remove one shell from each mussel. Mix olive oil with lemon juice and pour it over mussels. Grind black pepper liberally over them. Wait 1 hour before putting mussels in refrigerator to chill.
Recipe Source: THE SPANISH COOKBOOK by Barbara Norman
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