STUFFED MUSSELS

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Stuffed Mussels image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 cup dry white wine
1 pound mussels, scrubbed and debearded
1 Persian cucumber, diced
1/4 cup diced roasted red peppers
3 tablespoons extra-virgin olive oil
2 tablespoons chopped red onion
2 tablespoons chopped fresh parsley
2 tablespoons chopped cornichons
1 tablespoon chopped capers
1 tablespoon fresh lemon juice
1 hard-boiled egg white, diced
Kosher salt and freshly ground pepper

Steps:

  • Bring the wine to a simmer in a large pot. Add the mussels. Cover and simmer until the mussels open, 5 minutes; drain and let cool. (Discard any unopened mussels.)
  • Break off and discard the empty halves of the shells and loosen the mussels from the other halves.
  • Toss the cucumber, roasted red peppers, olive oil, red onion, parsley, cornichons, capers, lemon juice and egg white in a bowl; season with salt and pepper. Spoon over the mussels.

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