Mussels Antipasto

Tightly shut shells mean that the mussels are fresh and still alive. Select small ones for the most tender mussels.


4 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 118
Caloriesfromfat 20 %
Fat 2.6 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 13.8 g
Carbohydrate 6 g
Fiber 0.0 g
Cholesterol 32 mg
Iron 0.0 mg
Sodium 220 mg
Calcium 0.0 mg


2 pounds fresh mussels
1/2 cup water
1/3 cup dry white wine
3 tablespoons diced carrot
3 tablespoons diced celery
2 tablespoons chopped fresh parsley
1/8 teaspoon dried crushed red pepper
1 clove garlic, sliced
1 bay leaf
2 tablespoons sliced green onions


Remove beards on mussels, and scrub shells with a brush. Discard opened, cracked, or heavy mussels (they're filled with sand). Set aside remaining mussels.

Combine water and next 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 2 to 3 minutes. Add mussels; bring to a boil. Cover and cook 3 to 4 minutes or until shells open. Remove and discard bay leaf and any unopened mussels. Remove from heat; stir in green onions. Ladle mixture evenly into individual serving bowls.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1995
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