"Barbecue" Mussels

http://www.eatingwell.com/recipes/barbecue_mussels.html

From EatingWell:  February/March 2006, EatingWell Serves Two

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 servings | Active Time: 35 minutes | Total Time: 40 minutes

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 tablespoons 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)

Preparation

1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic. Cook, stirring frequently, until softened, 6 to 8 minutes.
3. Stir in paprika, dry mustard, chili powder and pepper. Cook, stirring, until fragrant, about 30 seconds.
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.
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

Per serving : 315 Calories; 11 g Fat; 2 g Sat; 3 g Mono; 48 mg Cholesterol; 31 g Carbohydrates; 24 g Protein; 5 g Fiber; 792 mg Sodium; 685 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1 other carbohydrate, 3 lean meat

Tips & Notes

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