SmartPoints® value per serving
This one-pot, super-quick, crowd-pleasing appetizer requires lots of hands-off work (all you need to do is chop up a bell pepper). Bonus: It can hang out in the fridge while you're busy prepping all of your other courses. We recommend a light Italian-style dressing, but any vinaigrette you have on hand would complement the mussels and bell peppers. If you like a little heat, have a bottle of hot sauce handy for your guests to use. Plus, be sure to serve with any remaining wine alongside to really get your party started.
¾ cup(s), dry
Uncooked shelled mussels
24 medium, scrubbed and debearded
Low-fat vinaigrette salad dressing
½ cup(s), Italian variety
Uncooked bell pepper(s)
¼ cup(s), red variety, minced
- Bring wine to boil in large pot over high heat. Add mussels; cook, covered, just until mussels open. Discard any mussels that do not open. Remove and discard top half of mussel shells.
- Arrange mussels on platter. Drizzle vinaigrette over mussels; sprinkle with bell pepper. Refrigerate until chilled.
- Per serving: 1 garnished mussel