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Marinated Mussel Salad
EatingWell Test Kitchen
“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 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
¼ teaspoon dry mustard
4 cups torn leaf lettuce, such as Boston, red leaf or romaine
Freshly ground pepper, to taste
1Place 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.
2Combine lemon juice, parsley, oil, capers, mustard and pepper in a medium bowl. Add the shelled mussels; marinate for at least 5 minutes.
3To 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”.