- 30 small mussels
- 3 tomatoes, peeled, seeded and chopped
- 1 red bell pepper, finely chopped
- 1/3 cup finely chopped cilantro
- 1/4 cup balsamic vinegar
Scrub mussels, removing any beards that may still be attached. Steam until they just open; discard any that remain closed. Pull each mussel open, being careful not to tear the shell apart. Onto each mussel put a teaspoon of tomato seasoned with salt and pepper to taste. Sprinkle with bell pepper and cilantro and finish with a small drizzle of balsamic vinegar. Serve hot or cold.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
27 calories; 1g total fat; 6mg cholesterol; 61mg sodium; 3g carbohydrates; 0g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .