Published Jun 8th
Mussels Vinaigrette
Prep 30m Cook 5m Additional - Ready In 35m
Servings 6 Servings Calories 240.4

This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests.

Recipe Ingredients

  • 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
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tablespoons chopped fresh parsley
  • 1 hard-cooked egg, chopped
  • ½ teaspoon salt
  • 1 pinch ground black pepper

Cooking Directions

  1. 1 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.
  2. 2 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.

Nutrition Facts

  • Calories 240.4
  • Carbohydrate 5.5 g
  • Cholesterol 53.3 mg
  • Fat 20.4 g
  • Fiber 0.7 g
  • Protein 9.1 g
  • Saturated Fat 3 g
  • Sodium 389.4 mg
  • Sugar 1.2 g


  1. Doubled the recipe came out excellent but had a lot of topping left over that I through out.
  2. Second time making it. So simple inexpensive and very tasty. He would prefer a little heat be added though some green Tabasco diced red onion. I think it's yummy as is... You decide!! Enjoy!!
  3. It was good but you have to take the mussels out of the shells for them to soak up the flavors. I would also remove the red wine vinegar and use fresh lemon juice instead. Needed an extra bit of something.
  4. Wonderful recipe enjoyed it immensely did add cilantro to the mix brought out a great brightness!