calico mussels

Ingredients

• Servings: 24
• 1/2 cup white
• 1 small onion, minced
• 1 lemon wedge
• 2 pounds mussels, cleaned and debearded
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1 small carrot, shredded
• 1/2 red bell pepper, chopped
• 1/2 yellow bell pepper, chopped
• 1/4 cup chopped fresh parsley
• 3 tablespoons red vinegar
• 1/4 teaspoon ground black pepper
• 1 pinch salt

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• combine , onion, and lemon in a large skillet; add mussels. bring mixture to a simmer and steam mussels until they break open, about 5 minutes. transfer mussels to a bowl using a slotted spoon and continue simmering mixture until slightly reduced, about 5 more minutes.
• remove mussels from shells, reserving some shells for serving.
• heat olive oil in a skillet over medium-low heat; cook and stir garlic until fragrant, about 2 minutes. stir reduced , carrot, red bell pepper, yellow bell pepper, parsley, vinegar, pepper, and salt into garlic; cook until heated through, 3 to 5 minutes.
• mix mussels and vegetable- mixture together in a bowl; marinate in refrigerator, about 24 hours. serve by scooping a mussel and marinade into reserved half shells arranged on a platter.