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Marinated Mussel Salad

http://www.eatingwell.com/recipes/marinated_mussel_salad.html

From EatingWell:  March/April 1991, 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.

2 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 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

Preparation

1. 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.
2. Combine lemon juice, parsley, oil, capers, mustard and pepper in a medium bowl. Add the shelled mussels; marinate for at least 5 minutes.
3. To serve, divide lettuce between 2 plates and top with the mussel mixture.

Nutrition

Per serving : 204 Calories; 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”.