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Ingredients
- 1 Tbsp. extra virgin olive oil
- 1/2 c. minced green onion
- 2 Tbsp. minced garlic
- 1/2 c. shredded Swiss chard
- 1/2 c. grape tomato
- 1/2 x green olives, pits removed
- 2 lb mussel, cleaned, and, bearded
- 3 Tbsp. dry white vermouth
- 1 pch salt and pepper
- 8 x leaves red-leaf lettuce
Directions
- Heat extra virgin olive oil in a large heavy pot over medium heat. Add in green onions and garlic, saute/fry till softened, about 1 minute. Add in Swiss chard and tomatoes and cook till chard just begins to wilt, about 2 min.
- Add in olives, mussels and vermouth. Increase heat to high. Cover and cook till mussels open, stirring occasionally, about 6 min (throw away any mussels which don't open.) Remove from heat. Season with salt and pepper. Cover and transfer to refrigerator and refrigeratetill mussels are cold.
- Wash lettuce and dry thoroughly. Arrange on a large latter. Distribute cool mussels and sauce on the lettuce, add in salt and pepper to taste and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 252g | |
| Recipe makes 4 servings | |
| Calories 239 | |
| Calories from Fat 80 | 33% |
| Total Fat 8.89g | 11% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 738mg | 31% |
| Potassium 790mg | 23% |
| Total Carbs 10.72g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.38g | 0% |
| Protein 27.54g | 44% |
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