We clean the mussels very well of beards and dirt. In a low saucepan we put water that covers the bottom and the laural sheet. Let it boil, place the mussels and steam them. We take out a colander and remove the part of the empty shell, leaving only the one with meat. We wait for them to cool down.
Wash, dry and finely chop the peppers and chives. We mix everything in a bowl and we dress to taste with a little salt, apple cider vinegar or wine and extra virgin olive oil. Cover the mussels with the vegetable vinaigrette and serve immediately or refrigerate for a while.
With what to accompany the mussels in the vinaigrette
The mussels vinaigrette recipe It is a summer classic in many homes. They can be taken as an aperitif or a starter, or as a fresh starter on a summer day. Of course I recommend accompanying it with a good white wine from my land such as Ribeiro or Albariño.