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.

Source: EatingWell Magazine, March/April 1991


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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”.

Nutrition Facts

204 calories; protein 21.3g; carbohydrates 9g; dietary fiber 0.7g; sugars 0.7g; fat 8.8g; saturated fat 1.4g; cholesterol 47.6mg; vitamin a iu 4615.9IU; vitamin c 22.1mg; folate 91.1mcg; calcium 52.7mg; iron 6.7mg; magnesium 40.8mg; potassium 361.2mg; sodium 362.7mg; thiamin 0.3mg.