"Barbecue" Mussels

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"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.

Serves 2

Prep Time 35 min

Total Time 40 min.

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.


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