Mussels in Half Shells with Cilantro and Tomato
Elevate your next seafood appetizer with these vibrant Mussels in Half Shells with Cilantro and Tomato—a dish that combines the briny sweetness of fresh mussels with a zesty, herbaceous topping. Steamed to perfection, each mussel is nestled in its half shell and adorned with a flavorful medley of diced cherry tomatoes, sautéed garlic, and freshly chopped cilantro. A squeeze of bright lemon juice ties the dish together, while a drizzle of olive oil enhances its richness. This easy-to-make recipe is ready in just 25 minutes, making it an ideal choice for entertaining or elevating weeknight dinners. Serve these mussels as a warm appetizer or a light main course alongside crusty bread to soak up the delectable juices. Perfectly fresh, colorful, and bursting with Mediterranean-inspired flavors, this dish is a showstopper that seafood lovers won’t be able to resist!
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Recipe Information
Ingredients
- 2 pounds Fresh mussels
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 1 cup Cherry tomatoes, diced
- 0.5 cup Cilantro leaves, chopped
- 1 Lemon, juiced
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 1 cup Water
Instructions
Rinse the mussels under cold water and remove any beards by pulling them gently. Discard any mussels that are cracked or do not close when tapped.
In a large pot, add 1 cup of water and bring it to a boil over medium-high heat.
Once the water is boiling, add the mussels and cover the pot. Steam the mussels for 5-7 minutes, or until they have opened. Discard any mussels that do not open.
Remove the mussels from the pot and allow them to cool for 5 minutes. Carefully remove the top shell, leaving each mussel in its half shell. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the diced cherry tomatoes to the skillet and cook for 2-3 minutes, stirring occasionally, until they soften and release their juices.
Stir in the chopped cilantro and squeeze the juice of one lemon into the skillet. Mix well and season with salt and freshly ground black pepper.
Arrange the mussels in their half shells on a serving platter. Spoon the cilantro and tomato mixture over each mussel, ensuring each one is evenly coated.
Serve immediately with lemon wedges, if desired, for an added burst of citrus flavor.
Nutrition Facts
Calories |
1898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 3680 mg | 160% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.0 g | ||
| Protein | 220.7 g | 441% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 749 mg | 58% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 4227 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
