"This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests." — CHEFNONIONS
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fresh mussels, scrubbed and debearded
green bell pepper, seeded and diced
red bell pepper, seeded and diced
yellow bell peppers, seeded and diced
red wine vinegar
chopped fresh parsley
hard-cooked egg, chopped
ground black pepper
The vinaigrette does not compliment the mussels correctly. Looks pretty on the plate but it was a very boring flavor. Especially compared to the rest of the appetizers served.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 184
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