Mussels With Caper Vinaigrette
|Water||1⁄2 Cup (8 tbs)|
|Clam juice||1⁄4 Cup (4 tbs)|
|Black peppercorns||1 Tablespoon|
|Mussels||16 Large, scrubbed|
|Chopped roasted red peppers||1⁄2 Cup (8 tbs)|
|Capers||2 Tablespoon, rinsed, drained and chopped|
|White wine vinegar||1 Tablespoon|
|Lemon juice||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Freshly ground black pepper||1⁄4 Teaspoon|
In a large Dutch oven, bring the water, clam juice and peppercorns to a boil.
If necessary, remove the beards from the mussels.
Add the mussels to the boiling liquid.
Return just to a boil, then reduce the heat.
Cover and simmer about 5 minutes or until the shells open.
Drain and discard the liquid and any mussels that did not open.
Cool until easy to handle.
Remove the mussels from their shells and transfer to a medium bowl.
Reserve 16 of the shell halves.
Add the roasted peppers, capers, vinegar, thyme, lemon juice, lemon peel and black pepper to the bowl.
Toss until well mixed.
If desired, cover and chill in the refrigerator for up to 6 hours.
Serving size: Complete recipe
Calories 946 Calories from Fat 196
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 4.1 g20.7%
Trans Fat 0 g
Cholesterol 268.8 mg89.6%
Sodium 3443 mg143.5%
Total Carbohydrates 58 g19.2%
Dietary Fiber 2.3 g9.1%
Sugars 2.4 g
Protein 117 g233.5%
Vitamin A 92.7% Vitamin C 233.3%
Calcium 41.8% Iron 223%
*Based on a 2000 Calorie diet