Left-over Mussels
Ready in 10 minsPreparation Time
10 MinutesIngredients for Left-over Mussels
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Currently displaying quantities in US Imperial Measurements
cooked mussels
½ teaspoon Dijon Mustard
1 tablespoon red wine vinegar
3 - 4 tablespoons olive oil or corn oil
salt and freshly-ground pepper
½ teaspoon Dijon Mustard
1 tablespoon red wine vinegar
3 - 4 tablespoons olive oil or corn oil
salt and freshly-ground pepper
How to Cook Left-over Mussels
- Allow the mussels to cool, remove them from the pan and place them in a colander or sieve (strainer) and wash thoroughly (to remove the taste of the sauce). Split the shells and throw away the empty halves, then arrange the mussels in their shells on a plate. Cover with cling film and keep in the fridge until you are ready to use them.
- Make a vinegar dressing (or, if you prefer, you can use a summer oil dressing). Finely chop a clove (or two) of garlic and sprinkle the pieces over the mussels. Spoon the vinaigrette over the mussels and eat them cold as a starter or an aperitif. They're tangy and delicious.
The perfect way to embrace the taste of mussels as an aperitif is with a glass (or two) of Kir. Pour about 2 tablespoons of Crême de Cassis into a wine glass and fill with dry white wine straight from the fridge. Better still (if you can get it) is Crême de Pamplemousse Rose (pink grapefruit liqueur) or Crême de Pêche (peach liqueur). However, they're not something that's stocked by most stores.