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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1991


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

203.9 calories; protein 21.3g 43% DV; carbohydrates 9g 3% DV; exchange other carbs 0.5; dietary fiber 0.7g 3% DV; sugars 0.7g; fat 8.8g 14% DV; saturated fat 1.4g 7% DV; cholesterol 47.6mg 16% DV; vitamin a iu 4615.9IU 92% DV; vitamin c 22.1mg 37% DV; folate 91.1mcg 23% DV; calcium 52.7mg 5% DV; iron 6.7mg 37% DV; magnesium 40.8mg 15% DV; potassium 361.2mg 10% DV; sodium 362.7mg 15% DV; thiamin 0.3mg 30% DV.