RECIPE OVERVIEW
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.
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