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Mussels with Red Pepper Mayonnaise

Servings = 8 | Serving size =1/4 pound mussels

This recipe can be multiplied by 2,3,4.

The red pepper mayonnaise keeps well for up to a week in the refrigerator.

1	red bell pepper
1 tsp	extra virgin olive oil
2	shallots
1/2 cup	non-fat mayonnaise
2 lbs	fresh mussels
1/2 cup	white wine

Preheat the oven to broil.

Place the pepper in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow it to cool.

While it is cooling place the oil in small non-stick skillet pan over medium-high heat. Add the minced shallots and reduce the heat to medium. Cook gently, stirring frequently, until they are translucent.

Peel and seed the cooled pepper. Dice it and add to the pan with the shallots and cook over medium-low heat until soft.

Allow the mixture to cool and then place in blender with the non-fat mayonnaise. Blend until smooth.

Place the white wine an a medium stock pot and bring to a boil over high heat. Add the mussels and steam over medium heat until they are just opened.

Remove and cut the mussels free from the shells. Arrange on the half shell and chill.

When ready to serve, place about 1/2 tsp. of red pepper mayonnaise on top of each mussel.

Nutrition Facts

Serving size: 1/4 lb. mussels with 2 tablespoons mayonnaise | Servings 8

Calories 133 | Calories from Fat 32

Amount Per Serving (% Daily Value)

Total Fat 3g (6%) | Saturated Fat 1g (3%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 34 mg (11 %) | Sodium 447 mg (19 %)

Total Carbohydrates 8g (3%) | Sugars 2g

Dietary Fiber 1g (3%) | Protein 14g

Vitamin A 17% | Vitamin C 80 % | Calcium 3% | Iron 26%

Vitamin K 26 mcg  | Potassium  435 mg | Magnesium  43 mg