Frank's Recipes! Mussels Vinaigrette with Sweet Onions and Hazelnuts

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Mussels Vinaigrette with Sweet Onions and Hazelnuts

20 to 24 small mussels
1 cup dry white wine
1/3 cup red wine vinegar
1 clove garlic, minced
2 teaspoon Dijon mustard
2/3 cup olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoon chopped parsley
1/2 lb Baby spinach
4 slices sweet onion, separated into rings
1/3 cup toasted hazelnuts, chopped

Put the mussels in a pot. Add wine and 1 cup water. Bring to a boil, cover and lower heat. Cook for 5 to 7 minutes until the mussels open. Discard any that fail to open. Put the mussels in a shallow, nonmetallic dish.

While the mussels are cooking, make the vinaigrette. Combine the red wine vinegar, garlic, mustard, olive oil, salt, pepper, and parsley. Whisk or shake until well blended. Pour over the hot mussels. Cover and refrigerate for at least 6 hours, occasionally spooning the marinade over the mussels.

About 30 minutes before serving time, remove the mussels from the refrigerator and allow them to come to room temperature. Divide the spinach among four plates. Top with onion rings and hazelnuts. Divide the mussels among the plates. Spoon the vinaigrette marinade over the salads.

Serves 4

Serve with garlic bread.