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. Source: EatingWell Magazine, March/April 1991

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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 Facts

204 calories; 8.8 g total fat; 1.4 g saturated fat; 48 mg cholesterol; 363 mg sodium. 361 mg potassium; 9 g carbohydrates; 0.7 g fiber; 1 g sugar; 21.3 g protein; 4616 IU vitamin a iu; 22 mg vitamin c; 91 mcg folate; 53 mg calcium; 7 mg iron; 41 mg magnesium;