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. Source: EatingWell Magazine, February/March 2006

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a large saucepan over medium heat.

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  • Add onion and garlic. Cook, stirring frequently, until softened, 6 to 8 minutes.

  • Stir in paprika, dry mustard, chili powder and pepper. Cook, stirring, until fragrant, about 30 seconds.

  • 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.

  • 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.

Tips

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

Nutrition Facts

301 calories; 11 g total fat; 48 mg cholesterol; 677 mg sodium. 28 g carbohydrates; 24.1 g protein; Full Nutrition