Nutritional Info

Nutrition Facts

Serving Size 1 (564g)

Calories 225
Calories from Fat 43 (19%)
Amount Per Serving %DIV
Total Fat 4.8g 7%
Saturated Fat 1.4g 7%
Monounsaturated Fat 2.5g
Polyunsaturated Fat 0.9g
Trans Fat 0.0g
Cholesterol 2.5mg 1%
Sodium 462.3mg 20%
Potassium 743.7mg 16%
Total Carbohydrate 38.7g 13%
Dietary Fiber 12.1g 48%
Sugars 12.8g
Protein 6.7g 13%

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Recipe Description
This simple seafood salad uses two different types of mussels, varying visual appeal and taste.
Prep time
20 min
Cook time
10 min
Ready In
30 min


Serves Tool

Serves To:USMetric
2   red bell peppers, halved and seeded
12 Ounce(oz)  cooked, shucked mussles, thawed if frozen
1   head radicchio
3/4 Cup(c)  arugula
8   green lipped mussels in their shells, cooked
1 Pinch(pn)  pepper, to taste
1 Tablespoon(T)  olive oil
1 Tablespoon(T)  lemon juice
1 Teaspoon(t)  lemon peel, finely grated
2 Teaspoon(t)  honey
1 Teaspoon(t)  french mustard
1 Tablespoon(T)  fresh chives, snipped
1 Pinch(pn)  salt, to taste


Put the bell peppers, skin side up on a broiler rack and cook under a preheated broiler for 8 to 10 minutes, or until the skin is charred and blistered and the flesh is soft. Remove from the broiler with tongs, put into a bowl and cover with plastic wrap. Set aside for 10 minutes or until cool enough to handle then peel off the skins. Slice the bell pepper flesh into thin strips and put into a bowl. Gently stir in the shucked mussels. To make the dressing: Whisk the oil, lemon juice and peel, honey, mustard, and chives together until well blended. Season to taste with salt and pepper. Add the bell pepper and mussel mixture and toss until coated. Remove the central core of the radicchio and shred the leaves. Put into a serving bowl with the arugula and toss together. Pile the mussel mixture into the center of the leaves and arrange the green lipped mussels in their shells around the edge of the bowl.

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Mussel Salad
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