There are summer dishes that demand an hour standing over the stove, and there are ones like this: fresh shells covered with a colorful vinaigrette, cooked in a few minutes and then calmly waiting in the fridge while you enjoy the shade. Mussels in vinaigrette are exactly that - a simple starter that looks far more impressive than the effort really requires.

What you need (for 4 servings)

One kilogram of fresh mussels, half a red pepper, half a green pepper, half a sweet onion, 80 milliliters of extra virgin olive oil, 30 milliliters of white-wine or sherry vinegar, salt to taste. Optional: a little freshly ground black pepper and finely chopped parsley.

First the mussels

Rinse the mussels under cold water, remove the beards and throw out any that are broken or open and don't close when you tap them. Put them in a wide pan with a little water, cover and cook over medium heat for three to four minutes, until all the shells open evenly. Take them out right away so they don't dry out. When they've cooled a little, remove one shell from each mussel and leave the meat in the other half. Arrange them on a tray and let them cool completely.

Then the vinaigrette

Chop the peppers into small, even cubes. Peel and finely chop the onion, the same size as the peppers. Mix them in a bowl with the olive oil, the vinegar, salt and pepper. The classic proportion is three parts oil to one part vinegar, but adjust it to your own taste. Add parsley if you like. A tip worth having: make the vinaigrette half an hour ahead, so the flavors come together properly.

Finally, put one full spoonful of vinaigrette over each cooled mussel and return them to the fridge 20 to 30 minutes before serving. They're served cold, with crusty bread alongside. A meal without a single minute of panic, that comes to the table as if you'd slaved all morning.