Mussel Simmer Supper & Mixed Greens with Dijon Vinaigrette

By The Canadian Living Test Kitchen

64 people added this to their Recipe Box

Mussel Simmer Supper amp; Mixed Greens with Dijon Vinaigrette

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	184184 cal
pro	11 g11g pro
total fat	5 g5g total fat
sat. fat	1 g1g sat. fat
carb	23 g23g carb
fibre	3 g3g fibre
chol	18 mg18mg chol
sodium	591 mg591mg sodium
% RDI:	-
calcium	44 calcium
iron	2828 iron
vit A	2121 vit A
vit C	180180 vit C
folate	2525 folate

More great recipes from this menu:

Serve with Baguette and Mixed Greens with Dijon Vinaigrette (see recipe links below).

Ingredients

2 lb mussels 2 2lb lbmusselmussels
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 new potatoes , cubed2 2new potatonew potatoes, cubed
1 onion , sliced1 1oniononions, sliced
2 cloves garlic , sliced2 2cloves garlic, sliced
1/2 tsp dried basil 1/2 1/2tsp tspdried basil
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 cup chicken stock 1/2 1/2cup cupchicken stock
1 chopped sweet red pepper 1 1chopped sweet red peppersweet red peppers
1 chopped yellow pepper 1 1chopped yellow pepperyellow peppers
1/2 cup frozen peas 1/2 1/2cup cupfrozen peas

Preparation

Rinse mussels and remove any beards; discard any that do not close. Set aside.

In Dutch oven or large saucepan, heat oil over medium heat; cook potatoes, onion, garlic, basil, salt and pepper, stirring occasionally, for 4 minutes.

Add stock; simmer for 2 minutes. Add red and yellow peppers; bring to boil. Add mussels and peas; cover and simmer until mussels open, about 5 minutes. Discard any that do not open.

Additional information : Serve with: Mixed Greens with Dijon Vinaigrette

Source : Canadian Living Magazine: October 2002

Keywords : Brunch; Lunch; Main Course; Reduced fat; One-Pot; Mussels; Low sodium; Onions; Potatoes; Peas;

Red Onion Cheddar Grilled Cheese Sandwich

This is a variation of a snack or lunch served regularly in British pubs.

Boston Lettuce Salad with Green Goddess Dressing

This creamy, herby dressing coats tender greens perfectly. For less fat, use light mayonnaise and...

Lobster and Apple Pie

Denis Bettinger, executive chef of The Fairmont Algonquin Hotel in St. Andrews by-the-Sea, N.B.,...

Salmon Strudels

"What can we make ahead when we entertain?" is one of the most frequent questions we get. Here's...

We've married our sumptuous butter chicken recipe with the ease of the slow cooker to create the ultimate Slow Cooker Butter Chicken. Food director Annabelle Waugh walks you through the steps in this video for a restaurant-worthy dinner every time.