EatingWell Serves Two
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.
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.
Per serving :
9 g Fat;
1 g Sat;
4 g Mono;
48 mg Cholesterol;
9 g Carbohydrates;
21 g Protein;
1 g Fiber;
372 mg Sodium;
363 mg Potassium
12 Carbohydrate Serving
Exchanges: 1 vegetable, 3 very lean meat, 1 fat
Tips & Notes
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”.