| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/2 cup dry white wine
- 1 pound mussels, scrubbed and debearded
- 1 Persian cucumber, diced
- 1/4 cup diced roasted red peppers
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped cornichons
- 1 tablespoon chopped capers
- 1 tablespoon fresh lemon juice
- 1 hard-boiled egg white, diced
- Kosher salt and freshly ground pepper
Instructions
- Bring the wine to a simmer in a large pot. Add the mussels. Cover and simmer until the mussels open, 5 minutes; drain and let cool. (Discard any unopened mussels.)
- Break off and discard the empty halves of the shells and loosen the mussels from the other halves.
- Toss the cucumber, roasted red peppers, olive oil, red onion, parsley, cornichons, capers, lemon juice and egg white in a bowl; season with salt and pepper. Spoon over the mussels.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 113 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 16 mg |
| Sodium | 243 mg |
Reviews
I sort of made this recipe for an Easter appetizer. The mussels were huge. I made 4 for the 2 of us. 1st, they were difficult to eat because the mussels were so big and they were a little tough even to cut; 2nd, the ‘stuffing’ fell out when ‘fishing out the mussel; 3rd, they weren’t very flavorful because you couldn’t get all the ‘stuff’ in one bite. I didn’t do the cucumber and used a little more lemon juice than called for.