This tasty carbohydrate controlled recipe will ensure you survive the party season, without packing on the pounds.


  • 500 grams of cleaned and de-bearded mussels

  • 3 cloves garlic

  • 2 tbsp olive oil

  • 1 tbsp butter

  • 1/2 cup shredded parsley

  • 1/2 cup mint

  • 1 tbsp chives

  • 1 tsp capers

  • 1/4 cup lemon juice


  • 1.

    Place two cups of water in a pot over high heat. Once water is boiling add the muscles, and place on a secure lid. Cook on high for about 5 minutes, shaking the pot a few times during. Remove mussels from pot, discarding any that did not open,  and leave to cool for around 5 minutes.

  • 2.

    To create the salsa combine 1 clove of garlic, 1 ½ tbsp olive oil, half the butter, 1/3 cup parsley, mint, chives, capers, lemon juice, and a pinch of salt and pepper in a food processor, and blend until fine.

  • 3.

    Using a fork, remove the mussels from their shells. Crush and chop the remaining two cloves of garlic. Place the remaining olive oil in a fry pan over high heat, add in the garlic and remaining butter. Once the butter is melted add the mussels and sauté for around 2 minutes. Remove from heat, and whilst still in the pan stir through the remaining shredded parsley.

  • 4.

    To serve, spoon a little salsa verde into a single serve dish, and spoon on around three muscles with some of the garlic butter from the pan.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 146kj
  • Fat Total 8g
  • Saturated Fat 2g
  • Protein 10g
  • Carbohydrate 7g
  • Sugar 1g
  • Sodium 255mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Makes around 6 canapés, 2.2 carbohydrates per canapé

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