- 2 pounds mussels, debearded and scrubbed (see Tip)
- 1 medium onion, chopped
- 1 cup water
- 1 cup dry white wine
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon capers, rinsed
- 1/4 teaspoon dry mustard
- Freshly ground pepper to taste
- 4 cups torn leaf lettuce, such as Boston, red leaf or romaine
- Place mussels, onion, water and wine in a large saucepan. Cover and bring to a boil over high heat. Cook just until the mussels open, 2 to 3 minutes. Drain, cool and shell the mussels, discarding any that do not open.
- Combine lemon juice, parsley, oil, capers, mustard and pepper in a medium bowl. Add the shelled mussels; marinate for at least 5 minutes.
- To serve, divide lettuce between 2 plates and top with the mussel mixture.