"Barbecue" Mussels

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.

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)

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.

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