Fisherman's Mussels
"Mejillones a la Marinera"
Fresh mussels make the perfect tapa, they are cheap, exactly the right size for a mouthful, and come conveniently packaged in their own double-sided dish. They are very good cold, dressed with a little oil and a shellful of finely chopped onion, garlic, tomato and pepper. Cooked, they will keep for several days in the fridge. Any fresh live shellfish can replace the mussels.
For 12-16 tapa / for 2 - 4 persons
1. 500g/ 1lb Mussels in their shells
2. 1 tablespoon Olive Oil
3. 1 Garlic Clove, chopped finely
4. 1 tablespoon chopped Parsley
5. 3 tablespoon of the Sherry Vinegar
6. Salt & Black Pepper
Scrub the mussels and scrape off their little black beards (after this they won't survive for long). Discard any which feel unusually heavy (they're probably dead and full of sand) or do not close when handled.
Heat the oil in a wide pan. Throw in the garlic and let it soften for a moment. Add the parsley and the sherry vinegar and salt. Bubble it up and add the mussels. Lid, turn up the heat, and shake till the shells open in the steam, if they don't open, discard.
That's all. Don't reheat: they are perfect as they are and are as good cold as hot. Serve one or two shells per tapa.
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