Cook these fresh mussels before marinating them in a mixture of jarred roasted red peppers, white wine, garlic, herbs, ginger and hot pepper sauce. Serve them on the half shell as an appetizer.

Yield: Makes about 2 dozen.



  • 1 cup dry white wine
  • 24 mussels, rinsed and scrubbed
  • 3 tbsp extra-virgin olive oil
  • 1/4 cup chopped canned roasted red peppers
  • 3 tbsp dry white wine
  • 2 tbsp chopped fresh parsley
  • 1 tbsp sesame oil
  • 1 tbsp extra-virgin olive oil
  • 1 1/2 tsp basil, crumbled
  • 1 clove garlic, crushed
  • 1 tbsp grated fresh ginger
  • 1/4 tsp hot pepper sauce
  • 1/4 tsp salt


  1. Place 1 cup wine in a large deep frypan. Bring to a simmer over medium heat. Add mussels and simmer, covered, just until mussels open, about 3 minutes. Discard any unopened mussels. Drain mussels and rinse under cold running water.
  2. When cool enough to handle, remove mussel meat from shells. Break mussel shells in half at the hinge. Toss shells with 3 tbsp olive oil and refrigerate.
  3. To prepare marinade, combine remaining ingredients in a bowl. Add mussels and toss to coat. Cover and refrigerate for at least 4 hours or up to 8 hours.
  4. To serve, place each mussel into a half shell and drizzle with a small amount of marinade. Discard any remaining marinade and half shells. Arrange mussels on a platter. Serve immediately.
Nutritional analysis per mussel:

53 calories, 3.3 g fat, 2.4 g protein, 1.3 g carbohydrate, 0 g fibre, 90 mg sodium