Mejillones con Vinagreta de Melocotón (Mussels in Peach Vinaigrette) #SundayFunday

If there was a recipe of the season for me, it's Peruvian-Style Mussels. I have been making them at least once a week since I first tried Choros a la Chalaca. This is a riff on that process to feature one of my favorite stone fruits: peaches. This week Sue of Palatable Pastime invited the #SundayFunday bloggers to join her. She wrote: August is National Peaches Month. Share any recipe that features this delicious stone fruit.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. I already mentioned that Sue is hosting this week. Here's our line-up of peach dishes...

• Flan Entremets & Peach Jelly Dessert - Vegetarian by Sneha's Recipe

• Herby Peach Fig Feta Salad by Food Lust People Love

• Mejillones con Vinagreta de Melocotón by Culinary Cam (you're here)

• Pasta Salad with Chicken and Peaches by A Day in the Life on the Farm

• Peach & Mozzarella Flatbread by Mayuri's Jikoni

• Peach Poppy Seed Fruit Salad by Palatable Pastime

A Peck of Peach Recipes

A peck of peaches is about a dozen pounds of the fruit! I don't have twelve recipes to share here. But here's a few: Peaches and Cream Cocktail, Peach Cobbler, Olive Oil-Poached Salmon Bellies with Summery Peach-Tomato Salsa, and All the Summer's Darlings Salad.

I just made some Mini Peach Galettes, but for this event I am posting...

Mejillones con Vinagreta de Melocotón

Ingredients

• 2 pounds mussels, cleaned

• 1 cup water

• 1/2 cup other liquid (traditional is Pisco, I used a peach vinegar)

• 4 large garlic cloves, peeled and smashed

• 1/2 cup diced tomatoes

• 1/2 cup diced onions

• 1/2 cup diced peaches

• 1 jalapeño, deseeded and finely diced, approximately 1-1/2 Tablespoons

• Optional: 1/4 cup diced add-in such as jicama, cucumber, bell peppers or whatever you have on-hand; 1/2 to 1 teaspoon of hot sauce, if desired; lime wedges for serving

• 2 Tablespoons olive oil

• 1 Tablespoon peach vinegar

• salt and pepper to taste

• Also needed: mason jar with a lid

Procedure

Place the water, other liquid, and garlic into a large pot with a lid. Bring to a simmer then add all of the mussels. Cover and steam for five minutes. Once all of the mussels are opened, remove them from the pot.

Bring the remaining liquid to a boil and reduce the cooking liquid by half. Once the mussels are cook enough to handle, remove and discard the half of the shell without the mussel. Place them in a container where they can lay flat in a single layer. When the cooking liquid is reduced, pour it over the mussels. When cooled, cover and refrigerate overnight or for, at least, four hours.

In a mason jar, pour in the vinegar and oil. Cover and shake to emulsify into a vinaigrette. In a small mixing bowl, stir together the peaches, tomatoes, onion, jalapeño, and other remaining ingredients. Stir in the peach vinaigrette. Before serving, spoon the salsa over the mussels.

And that's a wrap for my peach offering for #SundayFunday. The group will be back next week Sizzler Platter recipes. Sneha of Sneha's Recipe is hosting.