Mussels with Green Peppers
By WLR's Food Information Executive, Laurence Beeken
- 10oz/300g Mussels
- 1 Stalk Celery
- 200ml Dry White Wine
- 1 Medium Egg
- 2 Medium Onions
- 2 Green Peppers
- 1oz/28g Breadcrumbs
- 4 Tbsp/60ml Olive Oil
- Place the mussels in a pan of boiling water, add the white wine, celery and two onions. Cook for 5-10 minutes.
- Wash and dice the peppers.
- Place the mussels in an oven proof dish with the olive oil, sliced onion and peppers.
- Sprinkle with breadcrumbs and grill for around 5-10 minutes.
The fat and calorie content can be reduced further by using olive oil spray.
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