Cold Mussels on a Half Shell

  • Preparation 20 MIN
    Cooking 8 MIN
    Chilling 30 MIN
  • Makes 24 hors d’oeuvres, approximately



  1. In a large saucepan, soften the shallots in half the oil. Add the wine and bring to a boil. Add the mussels. Cover and continue cooking, stirring frequently, until they have opened, about 5 minutes. Drain and keep the cooking liquid for another use (see note). Discard any closed mussels.
  2. Remove the mussels from their shells and place in a bowl. Add the remaining ingredients. Season with salt and pepper. Refrigerate for about 30 minutes.
  3. Clean about 24 half-shells and garnish with the mussel salad. Place in a serving dish.


Use the cooking juices for a spaghetti, risotto or seafood soup.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 4 hors-d'oeuvres

Content % Daily Value
Calories 45  
Total Fat 1.8 g  
Saturated Fat 0 g  
Sodium (salt) 111 mg  
Carbohydrates 4 g  
Fibre 1 g  
Protein 4 g