SERVES 4
This delightful dish is a favorite in Galicia, where cooks use fat, juicy local mussels harvested in the rías, the deep inlets that furrow into the coastline. These mussels pack a bold punch and, as they have strong vinegar tones, pair best not with wine but with a glass of cold beer. A favorite cerveza brewed in this part of Spain is called Estrella Galicia, a pale lager-style beer with a distinctive red-and-black label.
1. In a medium pot, bring ¼ cup/60 ml water to a boil over high heat. Add the mussels, cover the pot, and steam until the mussels have opened, 2 to 4 minutes. Transfer to a colander to drain and cool. Discard any mussels that did not open. Twist off the empty half of each mussel and discard.
2. In a medium bowl, whisk the olive oil and vinegar until cloudy and blended. Season with salt, add the onion and bell peppers, and whisk again.
3. Arrange the mussels spoke-like on a platter with the tips pointing to the center. Spoon 1 tablespoon of the pepper mixture into each shell and drizzle any remaining liquid from the bowl over the top. Cover and refrigerate to chill for at least 20 minutes before serving.