Just curious, having a party soon and needed some opinionsThanks for your answers.
Just see the following source that gives the full details of dual booting
Mussels vinaigrette 2 lbs mussels 1/2 C olive oil 3 T red wine vinegar 2 tspDijon mustard 2 shallots, finely chopped 3 T parsley, finely chopped 2 T capers salt and pepper to taste lettuce leaves for garnish (I like to use butter lettuce) Serves 4 to 6 as an appetizer After cleaning mussels, place in a large pot with a tightly fitting lid and do not add any liquid or seasoningCover the pot and cook over high heat for 5 to 6 minutes, shaking the pot occasionallyRemove from the heat and allow to cool enough for you to handle the musselsRemove the from the shells, and discard the shells as well as any mussels that did not open Whisk together the oil, vinegar, mustard, salt, and pepperAdd the mussels and the remaining ingredients, stirring gently to combineRefrigerate for at least 1 hour, or until ready to serveServe on a bed of lettuce leaves, garnish with additional parsley and lemon slicesEnjoy!
