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- 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.
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