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Grilled Mussels with Spanish-Style Vinaigrette

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  • Prep 25 min
  • Total 25 min
  • Servings 2
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Grilled and drizzled with a tangy vinaigrette, mussels make an out-of-the-ordinary entrée.
Created Sep 8, 2011
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  • 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


  • 1
    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.
  • 2
    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.
  • 3
    Heat gas or charcoal grill. In tightly covered container, shake remaining ingredients. Cover; refrigerate until serving.
  • 4
    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 Information

No nutrition information available for this recipe
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