This simple and delicious mussels recipe is restaurant-worthy. Just make sure you clean your mussels well before cooking: Give them a rinse under cold running water and use a brush to remove any barnacles or grit from the shell. Discard mussels with broken shells or those whose shells remain open after you tap them lightly. Pull off any fibrous "beard" that may be pinched between the shells.

The Squires
Source: EatingWell Magazine, March 2019


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add bell pepper, onion and garlic; reduce heat to medium-low and cook, stirring occasionally, until soft, about 10 minutes. Increase heat to high. Add tomatoes, wine, vinegar, oregano and pepper. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, until thick, about 10 minutes.

  • Add mussels; cover and steam over high heat, occasionally giving the pan a shake, until all the mussels have opened, 4 to 5 minutes. (Discard any that do not open.) Transfer the mussels and sauce to a serving bowl. Serve topped with feta and parsley.

Nutrition Facts

396.5 calories; protein 20g 40% DV; carbohydrates 19.3g 6% DV; exchange other carbs 1.5; dietary fiber 2.7g 11% DV; sugars 7.4g; fat 21g 32% DV; saturated fat 5.3g 27% DV; cholesterol 52mg 17% DV; vitamin a iu 1252.7IU 25% DV; vitamin c 57.4mg 96% DV; folate 67.5mcg 17% DV; calcium 191.4mg 19% DV; iron 5.8mg 32% DV; magnesium 42.9mg 15% DV; potassium 375.9mg 11% DV; sodium 443.1mg 18% DV.