Marinated Mussel Salad
Archaeologists say that humans have been eating mussels for over 20,000 years, but it's unlikely our prehistoric ancestors ever tried them with this tangy lemon-caper marinade. Garlic-Tomato Toasts and a bold Sauvignon Blanc are wonderful with this salad.
From EatingWell: March/April 1991, EatingWell Serves Two
Yield: 2 servings
Active Time: 30 minutes
Total Time: 30 minutes
- 2 pounds mussels, debearded and scrubbed (see Tip)
- 1 medium onion, chopped
- 1 cup water
- 1 cup dry white wine
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon capers, rinsed
- 1/4 teaspoon dry mustard
- Freshly ground pepper, to taste
- 4 cups torn leaf lettuce, such as Boston, red leaf or romaine
- Place mussels, onion, water and wine in a large saucepan. Cover and bring to a boil over high heat. Cook just until the mussels open, 2 to 3 minutes. Drain, cool and shell the mussels, discarding any that do not open.
- Combine lemon juice, parsley, oil, capers, mustard and pepper in a medium bowl. Add the shelled mussels; marinate for at least 5 minutes.
- To serve, divide lettuce between 2 plates and top with the mussel mixture.
- Make Ahead Tip: Prepare through Step 2. Cover and chill for up to 8 hours.
- Tip: Use a stiff brush to scrub mussels under running water. Discard any with broken shells or any whose shells remain open after you tap them lightly. Scrape off any barnacles; pull off the black fibrous “beard”.
Nutrition Per serving:
204 calories; 9 g fat (1 g sat, 4 g mono); 48 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 21 g protein; 1 g fiber; 372 mg sodium; 363 mg potassium.
Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (40% dv), Iron (35% dv), Folate (22% dv).
12 Carbohydrate Serving
Exchanges: 1 vegetable, 3 very lean meat, 1 fat