Mussel Simmer Supper & Mixed Greens with Dijon Vinaigrette

Mussel Simmer Supper & Mixed Greens with Dijon Vinaigrette Image by: Mussel Simmer Supper & Mixed Greens with Dijon Vinaigrette Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: October 2002

Ingredients

  • 2 lbs mussels
  • 1 tablespoon vegetable oil
  • 2 new potatoes cubed
  • 1 onion sliced
  • 2 cloves garlic sliced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup chicken stock
  • 1 sweet red pepper
  • 1 yellow pepper
  • 1/2 cup frozen peas

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 591 mg
  • Protein 11 g
  • Calories 184.0
  • Total fat 5 g
  • Cholesterol 18 mg
  • Saturated fat 1 g
  • Total carbohydrate 23 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 21.0
  • Vitamin C 180.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mussel Simmer Supper & Mixed Greens with Dijon Vinaigrette

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