Mussels Vinaigrette

admin 25/04/20 Recipes


6 Servings

Prep Time


Cook Time



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

1/2 cup: olive oil

1/4 cup: red wine vinegar

2 tablespoons: chopped fresh parsley

1: hard-cooked egg, chopped

1/2 teaspoon: salt

1 pinch: ground black pepper


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.

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.


Calories: 240 kcal

Carbohydrates: 5.5 g

Cholesterol: 53 mg

Fat: 20.4 g

Fiber: 0.7 g

Protein: 9.1 g

Sodium: 389 mg

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