Mussels Antipasto

Mussels Antipasto

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

Oxmoor House JANUARY 1995

  • Yield: 4 servings.


  • 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.

Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 20%
  • Fat: 2.6g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 13.8g
  • Carbohydrate: 6g
  • Fiber: 0.0g
  • Cholesterol: 32mg
  • Iron: 0.0mg
  • Sodium: 220mg
  • Calcium: 0.0mg

Go to Full Version of

Mussels Antipasto Recipe