Smoked Mussel Antipasto

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Smoked mussels, broccoli, mushrooms, roasted red peppers and provolone come together in a quick and easy antipasto platter.

Smoked Mussel Antipasto

Makes: 6 servings

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  • 2 cups broccoli florets
  • 2 teaspoons balsamic vinegar
  • Salt to taste
  • 1 7-ounce jar roasted red peppers, drained and sliced
  • 4 ounces smoked mussels, (not packed in oil)
  • 6 ounces cremini mushrooms, quartered
  • 2 ounces thinly sliced provolone cheese
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground pepper to taste


  1. Bring a medium saucepan of water to a boil. Add broccoli florets and cook for 30 seconds. Drain immediately and refresh under cold running water. Toss with vinegar and season with salt.
  2. Arrange broccoli on a large serving platter with peppers, mussels, mushrooms and provolone. Drizzle with oil and season generously with pepper.


Per serving: 119 calories; 5 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 9 g carbohydrates; 6 g protein; 1 g fiber; 406 mg sodium; 238 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 2 vegetable, 1 fat

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