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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrub mussels well and remove the beards. | 2. Discard any that do not close tightly, set aside. | 3. Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste. | 4. Place one cup water in a frypan with the lemon slice. | 5. Add the mussels and bring to a boil. | 6. Remove the mussels as they open;cool. | 7. Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette. | 8. Cover and refrigerate overnight. | 9. Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator. | 10. Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	24			330.24	14.1696	45.696000000000005	8.6016
olive oil	1/2	cup		954.72	0.0	0.0	108.0
red wine vinegar	3	tablespoons		8.493	0.1207	0.0179	0.0
caper	1	teaspoon	chopped	0.6593	0.1402	0.0677	0.0247
onion	1	tablespoon	minced	4.0	0.934	0.11	0.01
pimiento	1	tablespoon	minced	-	-	-	-
parsley	1	tablespoon	minced	1.368	0.2405	0.1129	0.03
salt				-	-	-	-
pepper			ground	-	-	-	-
lemon	1	slice		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.