Smoked Mussel Antipasto

Smoked Mussel Antipasto

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From the EatingWell Kitchen

Smoked mussels, broccoli, mushrooms, roasted red peppers and provolone come together in a quick and easy antipasto platter.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 cups broccoli florets
  • 2 teaspoons balsamic vinegar
  • Salt to taste
  • 1 7-ounce jar roasted red peppers, drained and sliced
  • 4 ounces smoked mussels, (not packed in oil)
  • 6 ounces cremini mushrooms, quartered
  • 2 ounces thinly sliced provolone cheese
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground pepper to taste


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  1. Bring a medium saucepan of water to a boil. Add broccoli florets and cook for 30 seconds. Drain immediately and refresh under cold running water. Toss with vinegar and season with salt.
  2. Arrange broccoli on a large serving platter with peppers, mussels, mushrooms and provolone. Drizzle with oil and season generously with pepper.

Nutrition information

  • Per serving: 124 calories; 5 g fat(2 g sat); 1 g fiber; 10 g carbohydrates; 7 g protein; 30 mcg folate; 10 mg cholesterol; 1 g sugars; 1,445 IU vitamin A; 25 mg vitamin C; 103 mg calcium; 1 mg iron; 411 mg sodium; 243 mg potassium
  • Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (29% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, 1 fat

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