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This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests.
Ingredients
- 24 fresh mussels, scrubbed and debearded
- 1 small green bell pepper, seeded and diced
- 1 small red bell pepper, seeded and diced
- 1 small yellow bell peppers, seeded and diced
- ½ cup olive oil
- ¼ cup red wine vinegar
- 2 tablespoons chopped fresh parsley
- 1 hard-cooked egg, chopped
- ½ teaspoon salt
- 1 pinch ground black pepper
Directions
Step 1
Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
Step 2
In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 240 | |
| % Daily Value * | |
| Total Fat20g | 26% |
| Saturated Fat3g | 15% |
| Cholesterol53mg | 18% |
| Sodium389mg | 17% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein9g | |
| Vitamin C55mg | 276% |
| Calcium27mg | 2% |
| Iron3mg | 17% |
| Potassium309mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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