Marinated Mussel Salad

March/April 1991, EatingWell Serves Two

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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.

Marinated Mussel Salad

Makes: 2 servings

Active Time:

Total Time:


  • 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
  • 1/4 teaspoon dry mustard
  • Freshly ground pepper, to taste
  • 4 cups torn leaf lettuce, such as Boston, red leaf or romaine


  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.

Tips & Notes

  • 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”.


Per serving: 204 calories; 9 g fat (1 g sat, 4 g mono); 48 mg cholesterol; 9 g carbohydrates; 0 g added sugars; 21 g protein; 1 g fiber; 372 mg sodium; 363 mg potassium.

Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (40% dv), Iron (35% dv), Folate (22% dv).

Carbohydrate Servings: 12

Exchanges: 1 vegetable, 3 very lean meat, 1 fat

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