- Total Time
white wine¾ cup(s), dry
uncooked shelled mussels24 medium, scrubbed and debearded
low-fat vinaigrette salad dressing½ 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