Directions:
- Scrub mussels well and remove the beards.
- Discard any that do not close tightly, set aside.
- Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.
- Place one cup water in a frypan with the lemon slice.
- Add the mussels and bring to a boil.
- Remove the mussels as they open;cool.
- Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.
- Cover and refrigerate overnight.
- Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.
- Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.67 Kcal (241 kJ) | ||
| Calories from fat | 45.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.08g | 8% | |
|---|---|---|---|
| Cholesterol | 4.84mg | 2% | |
| Sodium | 55.78mg | 2% | |
| Potassium | 59.08mg | 1% | |
| Total Carbs | 0.96g | 0% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 2.9mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 5.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 219.68 Kcal (920 kJ) | ||
| Calories from fat | 174.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.37g | 8% | |
|---|---|---|---|
| Cholesterol | 18.43mg | 2% | |
| Sodium | 212.48mg | 2% | |
| Potassium | 225.05mg | 1% | |
| Total Carbs | 3.66g | 0% | |
| Sugars | 0.53g | 1% | |
| Dietary Fiber | 0.39g | 0% | |
| Protein | 7.71g | 4% | |
| Vitamin C | 10.9mg | 5% | |
| Iron | 2.6mg | 4% | |
| Calcium | 22.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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