Terrific flavor and something different for a make-ahead party appetizer.


Recipe Summary

10 mins
10 mins
1 day
1 day
24 servings


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine wine, onion, and lemon in a large skillet; add mussels. Bring mixture to a simmer and steam mussels until they break open, about 5 minutes. Transfer mussels to a bowl using a slotted spoon and continue simmering wine mixture until slightly reduced, about 5 more minutes.

  • Remove mussels from shells, reserving some shells for serving.

  • Heat olive oil in a skillet over medium-low heat; cook and stir garlic until fragrant, about 2 minutes. Stir reduced wine, carrot, red bell pepper, yellow bell pepper, parsley, vinegar, pepper, and salt into garlic; cook until heated through, 3 to 5 minutes.

  • Mix mussels and vegetable-wine mixture together in a bowl; marinate in refrigerator, about 24 hours. Serve by scooping a mussel and marinade into reserved half shells arranged on a platter.

Nutrition Facts

80 calories; protein 7.2g 14% DV; carbohydrates 3.5g 1% DV; fat 3.6g 6% DV; cholesterol 16.5mg 6% DV; sodium 111.5mg 5% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I'm not quite sure what to say about it. I made it very carefully. I didn't follow all the measures and I used green pepper instead of the red and yellow. I was making for one. I had it marinating for about 11 hours and decided to have a taste. Couldn't decide whether I liked it or not. I must like it because I have been back to the frig at least 6 times for another couple of spoons. It would be rather nice at a buffet for a party. I don't know whether it changes anything but my mussels are not bigger than a large thumbnail. Oh I forgot I did add pepper. Read More