Stuffed Mussels

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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  1. 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.)
  2. Break off and discard the empty halves of the shells and loosen the mussels from the other halves.
  3. 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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