Ingredients
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
Preparation
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.
