Recipe Image

Marinated Mussel Salad

  • 30 m
  • 30 m
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


  • 1 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.
  • 2 Combine lemon juice, parsley, oil, capers, mustard and pepper in a medium bowl. Add the shelled mussels; marinate for at least 5 minutes.
  • 3 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”.
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