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Smoked Mussel Antipasto

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Smoked mussels, broccoli, mushrooms, roasted red peppers and provolone come together in a quick and easy antipasto platter.”


    • 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


  • 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.
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