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"Barbecue" Mussels

Provided by EatingWell.com

A take-off on New Orleans "barbecued" shrimp (also made on the stovetop), this combines shellfish with a piquant barbecue sauce that will have you licking your fingers. A 2-pound bag of mussels is just the right amount for serving a pair.

 

"Barbecue" Mussels

 

 

 

 


RECIPE OVERVIEW

Serves
2
Prep Time
35 min.
Total Time
40 min.
Nutrition Profile: Diabetes Appropriate   Gluten Free Diet   Healthy Weight   Heart Healthy   High Fiber   High Potassium   Low Calorie   Low Cholesterol   Low Sat Fat  

 

INGREDIENTS

2 teaspoons peanut oil, or canola oil

1 large red onion, finely chopped

2 cloves garlic, minced

1 tablespoon paprika

1 tablespoon dry mustard

1 tablespoon chili powder

1/2 teaspoon freshly ground pepper

1/2 cup tomato sauce

2 tablespoon cider vinegar

2 teaspoons Worcestershire sauce

1 teaspoon liquid smoke, (optional)

1 1/2 teaspoons honey

Hot sauce, such as Tabasco, to taste

2 pounds mussels, scrubbed and debearded (see Note)

 

COOKING DIRECTIONS

Step 1
Heat oil in a large saucepan over medium heat.

Step 2
Add onion and garlic. Cook, stirring frequently, until softened, 6 to 8 minutes.

Step 3
Stir in paprika, dry mustard, chili powder and pepper. Cook, stirring, until fragrant, about 30 seconds.

Step 4
Pour in tomato sauce, vinegar, Worcestershire, liquid smoke (if using), honey and hot sauce, stirring to scrape up any browned bits. Bring to a simmer.

Step 5
Add mussels and stir to combine. Return to a simmer. Cover, reduce heat and simmer until the mussels open, 6 to 8 minutes. Stir; discard any unopened mussels before serving.

 

RECIPE TIPS

To debeard a mussel: Hold the mussel in one hand. Firmly pull out the black fibrous "beard" from the shell.

 

NUTRITION INFO

Per serving
Calories: 315
Carbohydrates: 31g
Fat: 11g
Protein: 24g
Dietary Fiber: 5g
Saturated Fat: 2g
Monounsaturated Fat: 3g
Cholesterol: 48mg
Potassium: 685mg
Sodium: 792mg
Exchanges: 1 1/2 vegetable, 1 other carbohydrate, 3 lean meat
Carbohydrate Servings: 2

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Shopping List
  • 1. 2 teaspoons peanut oil, or canola oil
  • 2. 1 large red onion, finely chopped
  • 3. 2 cloves garlic, minced
  • 4. 1 tablespoon paprika
  • 5. 1 tablespoon dry mustard
  • 6. 1 tablespoon chili powder
  • 7. 1/2 teaspoon freshly ground pepper
  • 8. 1/2 cup tomato sauce
  • 9. 2 tablespoon cider vinegar
  • 10. 2 teaspoons Worcestershire sauce
  • 11. 1 teaspoon liquid smoke, (optional)
  • 12. 1 1/2 teaspoons honey
  • 13. Hot sauce, such as Tabasco, to taste
  • 14. 2 pounds mussels, scrubbed and debearded (see Note)
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