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Felipe Rojas-Lombardi’s Mussels Vinaigrette

Felipe Rojas-Lombardi’s Mussels Vinaigrette Recipe

  • 5 pounds fresh mussels, well scrubbed
  • 2 tablespoons plus ½ cup olive oil
  • ½ cup dry white wine
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme leaves
  • 8 ounces red new potatoes, cooked in their skins and quartered
  • 1½ pounds ripe tomatoes, cut into bite-size chunks
  • ½ onion, thinly sliced
  • ¼ cup fresh or frozen (thawed) green peas
  • 1/3 cup white wine vinegar
  • 1 teaspoon coarse or kosher salt
  • 1/3 cup chopped fresh Italian (flat-leaf) parsley
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 400kcal (20%)
Total Fat 22g (34%)
Saturated Fat 3g (17%)
Cholesterol 63mg (21%)
Total Carbohydrate 18g
Dietary Fiber 2g
Sugars 3g
Protein 29g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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