Mussels Vinaigrette

Mussels Vinaigrette

Serves 6 to 8 as an appetizer or tapas

These delectable mussels make an ideal light bite to serve as an appetizer or as part of a tapas meal. The key to keeping mussels plump and tender is not to overcook them; watch them carefully and make sure you remove them from the heat the minute they open.

  • 3/4 cup dry white wine
  • 1 pound mussels (about 24), scrubbed
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1/2 teaspoon fine sea salt
  • pinch cayenne pepper
  • 2 tablespoons finely diced red bell pepper
  • 2 tablespoons finely diced green bell pepper
  • 2 tablespoons finely diced red onion
  • 1 1/2 tablespoons finely chopped parsley
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Place wine in a large saucepan and bring to a boil over high heat. Add mussels and cover the pot; cook, stirring once, until mussels open, about 3 minutes. Immediately remove from the heat and allow mussels to cool. Discard any mussels that do not open.

In a small bowl, whisk together olive oil, vinegar, salt and cayenne. Stir in red bell pepper, green bell pepper, onion and parsley. Open mussels and place each mussel meat in half of a shell and arrange on a platter. Spoon about 1 teaspoon of vinaigrette into each shell. Cover and refrigerate at least 30 minutes and up to 8 hours.

Nutritional Info: 
Per Serving:130 calories (70 from fat), 7g total fat, 1g saturated fat, 20mg cholesterol, 510mg sodium, 6g carbohydrate (0g dietary fiber, 1g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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