Mussels South of Two Borders
Prince Edward Island may account for a healthy share of the world's mussel production, but this recipe takes those mollusks farther south for a Latin American preparation that combines chorizo, chiles and beer.
Gallery
Recipe Summary
Ingredients
Directions
Tips
Shopping Tip: For this recipe we use fully cooked Spanish-style chorizo--spicy pork sausage seasoned with smoked paprika and chile--recognizable for its characteristic red color. Find it near other cured sausages in well-stocked supermarkets, specialty-food stores or online at tienda.com.
Tip: To clean mussels, scrub with a stiff brush under cold running water. Scrape off any barnacles using the shell of another mussel. Pull off the fuzzy “beard” from each one (some mussels may not have a beard).
Nutrition Facts
Per Serving:
284 calories; protein 28.2g 56% DV; carbohydrates 19.5g 6% DV; exchange other carbs 1.5; dietary fiber 2g 8% DV; sugars 3.2g; fat 6.4g 10% DV; saturated fat 1.5g 8% DV; cholesterol 47.6mg 16% DV; vitamin a iu 659.6IU 13% DV; vitamin c 23.4mg 39% DV; folate 81.1mcg 20% DV; calcium 64.3mg 6% DV; iron 6.3mg 35% DV; magnesium 41.9mg 15% DV; potassium 399.8mg 11% DV; sodium 509.5mg 20% DV; thiamin 0.3mg 29% DV.
Exchanges:
1 vegetable, 2 lean meat
