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Ingredients1 d 50 m servings 80 cals
Original recipe yields 24 servings
- 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.
Per Serving: 80 calories; 3.6 g fat; 3.5 g carbohydrates; 7.2 g protein; 17 mg cholesterol; 111 mg sodium. Full nutrition
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