Name: Smoked Mussel Antipasto
Total time: 20 min
Ingredients: 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

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Ingredients

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

Directions

Step 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.

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Step 2
Arrange broccoli on a large serving platter with peppers, mussels, mushrooms and provolone. Drizzle with oil and season generously with pepper.

Nutrition Facts

Per Serving:

124 calories; protein 6.6g; carbohydrates 9.9g; dietary fiber 0.9g; sugars 1g; fat 5.2g; saturated fat 2g; cholesterol 10mg; vitamin a iu 1445.3IU; vitamin c 25.2mg; folate 29.6mcg; calcium 102.9mg; iron 1mg; magnesium 13.5mg; potassium 243.3mg; sodium 410.6mg; thiamin 0.1mg.

Exchanges:

2 vegetable, 1 fat

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Smoked Mussel Antipasto

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Ingredients

Directions

Nutrition Facts