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"Barbecue" Mussels

"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.

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy High Fiber High Potassium Low Calorie Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
2 35 min 40 min

Directions

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 Instruction

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.

Nutrition

  • Serving: 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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